Fermented Thai Basil Vinegar
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
Instructions
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Rinse the Thai basil leaves thoroughly under cold water and pat them dry.
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Sterilize a glass jar in the oven.
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Layer the Thai basil leaves in the jar.
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Combine apple cider vinegar, sugar, and salt in a saucepan and heat until dissolved.
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Pour the brine over the basil leaves in the jar.
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Cover the jar and let it ferment in a cool, dark place for at least two weeks.
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Shake the jar gently every few days.
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Check the flavor after two weeks and strain out the basil leaves.
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Transfer the vinegar to a clean bottle or jar for storage.
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Use the Fermented Thai Basil Vinegar in various dishes.
Nutrition Facts
Serving size: 1 tablespoon- Calories
- 15 kcal
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1170 mg
- Total Carbohydrate
- 2 g
- Dietary Fiber
- 0 g
- Sugars
- 1 g
- Protein
- 0 g
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.