Mint Preserving
From Shio Koji to Pickles
This describes how to preserve mint through freezing, salt packing, amazake or shio koji infusion, oil infusion, drying, pickling, or steam distillation. Each method affects mint’s texture, color, and flavor profile differently, with uses ranging from smoothies to condiments to teas. Koji and amazake techniques contribute fermentation depth, while pickling and hydrosols enhance brightness and longevity. This resource helps match preservation methods to culinary or cosmetic (non-toxic) goals, while emphasizing food safety and proper storage.
Freezing
Salt Packing
Amazake Infusion
Shio Koji Infusion
Drying
Oil Infusion
Hydrosols
Pickling
