What do you prefer: fresh or dry herbs? As with cooking, the choice is largely up to personal preference as is the kind of herbs used.
Dill, garlic, caraway, coriander and pepper corns are all popular flavors for fermenting, but you should experiment with what you know you already like. You would never add cilantro to a recipe if you hate cilantro; instead you may omit it or substitute it for parsley. The same kind of flexibility applies with fermenting: don’t feel you need to follow recipes exactly if you don’t care for all of the ingredients!
Learn more about what types of herbs are commonly used in vegetable ferments and whether or not they should be fresh in the video below with fermentation expert and chef, Sandor Katz.
Did we miss something? Let us know below or share your questions and experiences on this topic.