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Recipe: Lacto-Fermented Thai Basil

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


  • 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


  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.