Winter is the perfect time to make this herb kvass! It's a bubbly, fermented drink that is traditionally made with beets, but can be made with any vegetable that ferments well.
Put all of the herbs, the radish, and the sea salt into a half-gallon jar and cover with water, leaving about two inches of head space at the top
Cover with a loose lid, so that the carbon dioxide can escape, and put into a quiet and dark corner of your kitchen for 5-7 days.
A few bubbles will appear on the surface. The water will become slightly cloudy and the herbs may lose a bit of their freshness, but it should smell herbaceous and wonderful.
Strain out the herbs and serve chilled, maybe even with a rosemary or thyme sprig as a garnish.
Notes
If you let your winter herb kvass go a little longer than 7 days it may take on more of a woodsy flavor.