Whole-Leaf Cilantro

If you’re a fan of the fresh, bright flavor of cilantro, then you’re in for a treat with this unique fermentation recipe. Fermented cilantro takes this herb to a whole new level, offering a concentrated and powerful version of its distinct taste. This recipe uses the whole cilantro leaf, resulting in a slightly salty ferment with a touch of lemon flavor that can be used as a garnish or transformed into a flavorful cilantro paste.

Fermenting cilantro not only enhances its taste but also unlocks its medicinal properties. Cilantro is known for its ability to cleanse the body of heavy metals, making it a valuable addition to your family’s diet for health support.

With minimal ingredients and a simple fermentation process, you can create this delightful cilantro ferment that will keep in your refrigerator for up to 6 months, providing you with a delicious and beneficial culinary resource.

YIELD: About ½ pint

FERMENTATION VESSEL: 1 pint

INGREDIENTS:

• 2–3 bunches (about ½ pound) cilantro
• ½ teaspoon unrefined sea salt

INSTRUCTIONS:

1. Remove the leaves from the cilantro stems and place them in a bowl. Sprinkle the salt over the leaves, and gently toss and massage them with your hands. The salt will cause the leaves to wilt quickly and start brining, though this is almost a dry ferment. Ensure that the taste is slightly salty and pleasing; adjust with more salt if needed.
2. Press the salted cilantro leaves into a pint jar. Cover the ferment with a quart-sized ziplock bag. Press the plastic down onto the top of the ferment, then fill it with water and seal it.
3. Set the jar aside on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 7 days. Check daily to make sure the leaves remain submerged, pressing them if necessary to bring the brine back to the surface. Don’t worry if you see scum on top; it’s usually harmless, but refer to the appendix if you have any concerns. As fermentation progresses, the leaves will turn into a deep green wilted color.
4. Begin taste-testing the ferment on day 4. The sourness may not be as obvious as the salt at first, so ferment longer if you desire more acidity.
5. For storage, press a small round of plastic wrap or wax paper directly onto the surface of the ferment. Screw on the lid and store the jar in the refrigerator, checking periodically to ensure the ferment remains submerged. Your fermented cilantro will keep well, refrigerated, for 6 months.

TIPS:

• Make sure to use fresh and vibrant cilantro leaves for the best flavor and results in your fermented cilantro.
• Adjust the amount of salt according to your taste preferences. Start with the recommended amount and add more if needed.
• Ensure that the cilantro leaves are fully submerged in brine throughout the fermentation process. This will help prevent spoilage and promote a successful fermentation.
• Use a quart-sized ziplock bag filled with water as a weight to keep the cilantro leaves pressed down and submerged in the brine.
• Check the ferment daily to ensure that no mold or unwanted growth forms on the surface. If you notice any issues, consult the appendix or seek further guidance.
• Taste-test the ferment on day 4 and continue fermenting if you prefer a stronger acidity. The flavor will continue to develop over time.
• When storing the fermented cilantro, make sure to press a layer of plastic wrap or wax paper directly onto the surface to prevent air exposure and maintain freshness.