Step 1

Remove the herb leaves from their stems

Step 2

Wash and drain (A salad spinner is useful to get the excess water off of the herb leaves, but not essential)

Step 3

Pack an 8 ounce mason jar with herb leaves and flowers.  Leave a small headspace

Step 4

Combine the filtered water and salt

Step 5

Pour the brine over the herbs in the jar

Step 6

Place a fermentation weight in the top of the jar to hold the herbs under the brine

Step 7

Place a fermentation lid on the jar, secure with a canning jar ring

Step 8

Place on a dish to catch any overflow

Step 9

Ferment for 5 to 10 days until the mixture stops actively bubbling and the brine is tangy

Step 10

Remove the fermentation weight and lid and replace them with a storage lid