FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: LACTO-FERMENTED THAI BASIL

Recipe: Lacto-Fermented Thai Basil

star

Rated 4.3 stars by 3 users

This amazingly flavorful ferment is a unique way to preserve basil. It is wonderful atop warm, buttery pasta, eggs, and in soups. When tossed with olive oil and some fresh mozzarella, it makes a great cold pasta dressing


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt








INGREDIENTS:

  • 3 cups thai basil leaves
  • 5 cloves garlic, minced fine
  • 1/4 cup chopped pecans
  • 3 Tbsp. lemon juice
  • 3 Tbsp. sea salt
  • 4 cups filtered water

INSTRUCTIONS:

  1. Only rinse the thai basil if it is in dire need of rinsing, otherwise hand-sort and stem the thai basil leaves.
  2. Chop semi-fine and transfer the leaves to a small bowl. Toss with garlic, pecans, and lemon juice. Cover with a clean dishtowel and leave undisturbed for 5 minutes.
  3. In a quart jar, shake the salt and water together until the salt dissolves. Chill.
  4. In another quart jar, begin packing in the basil mixture, filling the jar to 1 inch below the rim. Pour the chilled brine in over the basil mixture in the jar, and use a plastic utensil to free any large air bubbles.
  5. Cover the jar and ferment 3-5 days. Replenish the brine if the liquid levels drop below the surface of the basil mixture.
  6. Transfer the jar to cold storage.

    download our lacto-fermentation guide and recipe book