Fermented Herb Sauce

So easy, so good

As a follow-up to the yogurt post, I wanted to talk about this sauce that I make a lot. Since spring lurks around the corner, ready to mug us with verdant splendor, knowing how to preserve herbs can come in pretty handy. Drying works well for the woodier end of the spectrum (thyme, rosemary, et al) but tender herbs tend to lose most of their appeal when…