Fermenting basil leaves is a great way to preserve their essential oils, while releasing the unique tangy flavours associated to lacto-fermentation. It’s also a great way to always have fresh basil on hand!
This recipe uses whole basil leaves, but you can also try fermenting it as a paste.
You can use any kind of basil in this recipe: lemon, Thai, Peruvian… They all have their unique benefits and flavors.
As for the salt, the only rule to follow is that there is only “SALT” in the ingredient list. No iodine (harms fermentation) or anti-caking agents (harms taste). Just salt. Now, it’s up to you to choose the type of salt, it doesn’t make a difference on the fermentation process. So you have free rein!
A kitchen scale is very handy because the amount of salt is determined by the total weight of the basil. The best way to know this is to weigh it. Also, this recipe is in the metric system, because it’s so much easier to work with that system when you’ve done calculations in percentages.
For example, if you have 500g of basil, you will need to add 10g of salt (about a teaspoon) to reach 2%. Don’t worry if your scale is not precise enough to weigh small volumes, because you can go with a little approximation: 1 teaspoon of salt = about 10g.
Lacto-fermented basil will keep for one year in a cool place.
Fermented Basil Leaves Recipe
Fermenting basil leaves is a great way to preserve their essential oils, while releasing the unique tangy flavours associated to fermentation.