Fermented Thai Basil Vinegar is a delightful way to infuse your kitchen with exotic flavors and elevate your culinary creations. This homemade vinegar is full of fragrant Thai basil notes and adds a zesty kick to salads, dressings, marinades, and more. In this recipe, we’ll guide you through the straightforward process of fermenting Thai basil with vinegar to create a versatile and aromatic condiment that will become a staple in your pantry.
**Ingredients:**
– 3 cups Thai basil leaves
– 2 cups apple cider vinegar
– 1 tablespoon sugar
– 1 teaspoon salt
**Instructions:**
1. **Prep Thai Basil:** Rinse the Thai basil leaves thoroughly under cold water to remove any dirt or impurities. Gently pat them dry with a kitchen towel to remove excess moisture.
2. **Sterilize Jar:** Wash a glass jar with a tight-fitting lid in hot, soapy water. Rinse it well and then sterilize it by placing it in a 300°F (150°C) oven for 15 minutes.
3. **Layer Thai Basil:** Layer the Thai basil leaves in the sterilized jar, pressing them down gently to pack them in.
4. **Make the Brine:** In a medium saucepan, combine the apple cider vinegar, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely.
5. **Pour the Brine:** Once the brine is ready, carefully pour it over the Thai basil leaves in the jar, ensuring that the leaves are completely covered with liquid. Leave about a 1/2 inch of space at the top of the jar.
6. **Fermentation:** Cover the jar with its lid tightly and place it in a cool, dark place to ferment. Let the mixture sit undisturbed for at least two weeks to develop its flavors. Shake the jar gently every few days to agitate the contents.
7. **Check on the Fermentation:** After two weeks, check the flavor of the vinegar. If it has reached your desired level of tanginess and basil essence, it is ready to use. If you prefer a stronger flavor, let it ferment for another week.
8. **Strain and Store:** Once the vinegar has fermented to your liking, strain out the Thai basil leaves using a fine-mesh strainer or cheesecloth. Transfer the infused vinegar to a clean, sterilized bottle or jar for storage.
9. **Serve and Enjoy:** Fermented Thai Basil Vinegar is versatile and can be used in various dishes. Drizzle it over salads, use it as a marinade for meats, or incorporate it into salad dressings for a unique touch of Thai basil flavor.
10. **Storage:** Store the Fermented Thai Basil Vinegar in a cool, dark place or in the refrigerator for an extended shelf life. Properly stored, it can last for several months, allowing you to enjoy its bold flavor in your recipes whenever the craving strikes.
Indulge in the vibrant flavors of Fermented Thai Basil Vinegar and elevate your cooking with this aromatic and tangy homemade condiment. Add a touch of exotic Thai basil to your dishes and impress your guests with the depth of flavor that this delightful vinegar brings to your culinary creations.
