How to Make Mint paste
Fermented mint paste preserves fresh mint through lacto-fermentation, creating a vibrant, tangy condiment with intensified herbal flavors perfect for marinades and sauces.
Category: Pastes & Sauces · Method: Lactic Acid · Time: 14-60d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Herb pastes have been fermented across cultures for millennia to preserve seasonal abundance. Mint, with its natural antimicrobial properties, ferments well and maintains its bright character.
Ingredients
- 2 cups packed Fresh mint leaves — Stems removed
- 1 tbsp Salt — Non-iodized
- 2 cloves Garlic — Optional
- 2 tbsp Olive oil — To cover
Equipment
- Food processor
- Glass jar
- Fermentation weight
Instructions
Blend mint
Process mint, salt, and garlic into a paste.
Time: 5 min
Pack jar
Press paste into jar, eliminating air pockets.
Time: 5 min
Top with oil
Cover with thin layer of olive oil.
Time: 2 min
Ferment
Ferment 5-7 days at room temperature.
Time: 5-7 days
Refrigerate
Move to refrigerator to slow fermentation.
Time: Ongoing
Fermentation Timeline
- Day 1-2: Start — Fermentation begins, slight bubbling.
- Day 3-5: Active — Tang develops, color stays bright.
- Day 6-7: Ready — Tangy, aromatic mint paste.
Signs of Success & Spoilage
Good signs
- Bright green color
- Fresh minty aroma with tang
- No mold
- Slight bubbles
Warning signs
- Brown discoloration
- Mold
- Off smell
Troubleshooting
- Browning
- Cause: Oxidation Solution: Keep paste submerged under oil.
Storage
Refrigerate under oil Keeps 3-6 months. Use clean utensils.
Health Benefits
- Probiotics
- Menthol
- Antioxidants
- Vitamin A
- Digestive aid
Serving Suggestions
- Lamb marinade
- Yogurt sauce
- Salad dressing
- Cocktail garnish
- Chutney base
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