2% of the weight of the basil in salt (without iodine or anti-caking agent)
Steps
Mix the basil leaves with the salt and massage lightly. A brown juice will come out immediately and the leaves will shrink in size. It's normal.
Place the leaves in your glass jar and squeeze out the bubbles (using a tamper or your hands). Try to get as much out as you can, but it does not matter if you don't get them all.
Cover with a weight or counterweight to keep the basil under the brine. You can add a little water if too much basil is in contact with the air.
Put on the lids (not too tightly!), and place in a tray. Let it ferment at room temperature for one to two weeks.
Let it ferment longer if you want a more acidic flavour. Otherwise, put in the fridge.
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