Preparing Basil Leaf Fermentation: A Step-by-Step Guide
Let's Get Fermenting, Basil Style!
Fermenting basil leaves? Heck yeah! This easy-peasy method not only preserves those tasty basil essential oils but also unleashes those tangy flavors you've come to love from lacto-fermentation. Plus, it's a great way to ensure you've always got fresh basil on tap!
This recipe works with all types of basil, from lemon and Thai to Peruvian - each having its own unique perks and zing. So grab your favorite kind and let's get this party started!
Now, when it comes to salt, keep it simple, skip the iodine, and say no to those pesky anti-caking agents... Just straight-up salt, mate! And as for the salt type? Make your moves and pick whatever floats your boat!
A little kitchen scale comes in handy for this Precision Pete-style job, as the salt amount depends on the basil weight. Ever done calculations in percentages before? You'll find it a breeze with this metric system extravaganza!
For instance, if you've got 500g of basil, you'll want to toss in about 10g of salt (that's roughly a teaspoon for ya) to reach that 2% goal. And don't stress if your scale isn't super accurate for small volumes - a teensy approximation works just fine!
Lacto-fermented basil can last up to a year in a cool place, so stock up and reap the rewards!
Fermented Basil Leaves Recipe
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What You'll Need
- Glass jar (Mason jar or other)
- Airtight Lid
- Weight or Counterweight (glass or any heavy object will do)
- Small weighing scale (optional)
Ingredients
- Basil leaves
- 2% of the basil weight in salt! (No iodine, no anti-caking agents allowed, just good ol' salt!)
Lets do this!
- Mix basil leaves and salt, massage them gently. You'll see a burst of juice and the leaves shrinking... It's all good, Assistant!
- Pack those leaves into your glass container, squeeze out the bubbles (no need for a tamper, ya hands will do the trick).
- Add your weight or counterweight to keep those leaves under the brine. A little water might be needed if too much basil is popping up like a crazy Jack-in-the-box.
- Cap it up (don't crank it too tight!) and place it on a tray for safekeeping. Let it ferment for a week or two in warm temperatures.
- Ferment for longer if you fancy a tangier flavor. Otherwise, stash it in the fridge.
Making the Most of Your Fermented Basil
Fermented basil can replace fresh basil in any dish you fancy - think salads, sauces, pasta, or even gooey grilled cheese! And don't forget about an exquisite, tangy pesto.
To really enjoy the probiotic and bacteria benefits, add your fermented basil after the dish has been cooked.
Tools for the Job
Here's a quick list of tools we recommend for fermenting like a pro:
- The How-To Guide: Fermenting Vegetables (Lacto-Fermentation)
- Lacto-Fermented Tomato Sauce Recipe
- Salt and Brine in Fermentation: The Complete Guide
- Buy Equipment for Fermenting Vegetables
- 9 Summer Vegetables to Ferment
- Lacto-Fermented Salsa Recipe
And remember, Ferment on, My Friend! Embrace your inner mad scientist and start experimenting with different herbs, flavors, and techniques!
- This cooking method not only fits well into a sustainable-living lifestyle by preserving fresh basil but also promotes healthy-cooking practices through lacto-fermentation.
- As you dive into the world of food-and-drink experiments, don't forget that home-and-garden endeavors like fermenting basil leaves can bring unique flavors to your dish and contribute to a more holistic and healthy lifestyle.
- Follow this recipe to stock up on lacto-fermented basil, a versatile ingredient for food-and-drink creations that adds a tangy twist to various dishes while supporting sustainable-living and healthy-cooking choices.
