Whole-leaf fermented basil from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 154) by Kirsten K. Shockey and Christopher Shockey

  • unrefined salt
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  • basil leaves

  • EYB Comments

    Can substitute leaves of any basil type for basil leaves. Ferments for 7-14 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute leaves of any basil type for basil leaves. Ferments for 7-14 days.

  • Ganga108 on January 11, 2025

    Begun today. A little painful to pick all those leaves! Perhaps a paste next time :) UPDATE: The leaves are delicious! They ferment really well, quite fizzy during the fermentation time.

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