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Jackie Bourg
I was just wondering.
I ferment alot of my garden and use herbs in them. Do the herbs retain there medical quality?
I ferment garlic alot to use in Salads some time I just pop a fuw as a snack do I get the benefits of the garlic?
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Shirley Burns
Hi Jackie,
Yes! I do a lot of garden fermenting as well but have never added herbs to them (except for garlic and dill because I love those!!). I make a large batch of honey fermented garlic every fall to divide among my children and grandchildren. This is how I preserve the majority of my garlic. I did make a batch of lacto-fermented garlic as well the honey fermented garlic a few years ago since I had a bumper crop. It is my understanding that fermentation adds good gut bacteria but does not reduce the medicinal benefits as long as you do not cook it before use.
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Thank you Shirley🙂
I use pickling herbs when doing, cabbage, cucumbers, Carly flower, tomatos onions, garlic and peppers. Use a combination of vegetables the herbs depend on the flavor I am looking for. I may try some more herbs this year I think some mite be good. I don’t cook my Sauerkraut I bring it to room temperature then add a meat on the top and serve.
I make Kumbucha I add ginger and fruit may start adding lemon balm or mint befor I bottle it. Can’t wait!
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Paige
A popular functional medicine doctor that has his own line of supplements, ferments almost all of his herbs. I asked him about why he did it, and he replied that it was because the fermenting made the herbal constituents more bioavailable. I am planning to ferment as many as I can this summer to see if i can tell the difference.
PMR
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Sharon
Interesting topic – following. Are you guys talking about fermenting THEN tincturing – or instead of? If instead of, how are you taking and what would the shelf life be?
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Hi Sharon,
Fermenting would be instead of tincturing. The alcohol in a tincture would not allow the lactobacillus bacteria in a ferment to live thus killing the ferment. My lacto-fermented veggies must be refrigerated and keeps for months (3-12?) while tinctures keep for years when properly stored. Refrigerating the ferments considerably slows down fermentation process but does not stop it completely. The only exception, that I know of, is honey fermented garlic which I do keep at room temperature inside a dark cabinet. There is some disagreement about how long the honey fermented garlic lasts. Most reports say up to a year but there are several homesteaders that I follow that describe their grandmothers keeping these for years. I’ve never had a batch go bad on me yet but I usually make a large batch and share it with family so I rarely have any one batch longer than a year. I’ve never fermented herbs but am interested to research and try some this summer. 🙂
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