Herb schmear from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 358) by Kirsten K. Shockey and Christopher Shockey

  • cream cheese
  • fermented herb paste
  • Show all ingredients...

  • EYB Comments

    Recipe specifies "Chimichurri" recipe on P290 or "Fermented basil" recipes on PP154-155 for fermented herb paste. Can substitute lemon juice for fermented brine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe specifies "Chimichurri" recipe on P290 or "Fermented basil" recipes on PP154-155 for fermented herb paste. Can substitute lemon juice for fermented brine.

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