How to Make Dill paste
Fermented dill paste captures the herb's distinctive grassy, anise-like flavor in a versatile condiment rich in probiotics. Perfect for adding depth to dishes year-round.
Category: Pastes & Sauces · Method: Lactic Acid · Time: 14-60d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Dill has been used medicinally and culinarily since ancient Egyptian times. Scandinavian and Eastern European cuisines particularly feature dill in preserved forms.
Ingredients
- 200g Fresh dill — Fronds and tender stems
- 3 cloves Garlic — Optional
- 10g (5%) Sea salt — By herb weight
- 1 tbsp Lemon zest — Fresh
Equipment
- Food processor
- Glass jar
- Spatula
- Kitchen scale
Instructions
Prepare dill
Wash dill, remove thick woody stems. Pat dry.
Time: 10 min
Process
Blend dill, garlic, salt, and lemon zest to paste.
Time: 5 min
Pack tightly
Transfer to jar, eliminating air pockets.
Time: 5 min
Seal surface
Cover with thin olive oil layer.
Time: 2 min
Ferment
Ferment 14-60 days.
Time: 14-60 days
Fermentation Timeline
- Week 1-2: Initial phase — Flavor begins developing.
- Week 3-4: Active fermentation — Tang increases, dill flavor deepens.
- Week 5+: Ready — Complex, mellowed flavor.
Signs of Success & Spoilage
Good signs
- Green color
- Dill aroma
- Smooth paste
- Pleasant tang
Warning signs
- Mold
- Brown color
- Off odors
- Sliminess
Troubleshooting
- Lost green color
- Cause: Too warm or too long Solution: Ferment in cooler spot, reduce time.
Storage
Refrigerate Keeps 6-12 months. Great with fish and potatoes.
Health Benefits
- Probiotics
- Vitamin A
- Calcium
- Manganese
- Antioxidants
Serving Suggestions
- Fish seasoning
- Potato salad
- Cream cheese mix
- Cucumber salad
- Egg dishes
Related Pastes & Sauces Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable