Basil kimchi took Korea by storm a couple of years ago, after popular TV host Lee Young-ja (이영자) introduced it on a variety show. Viewers were fascinated by the idea of tossing fresh basil leaves with gochugaru, fish sauce, and aromatics, and eating it right away like a spicy, fragrant herb salad. It was simple, colorful, and perfect for summer tables, especially when basil was in peak season.
That version was all about freshness (we call it geotjeori (겉절이) in Korea, meaning “fresh kimchi” that is not fermented). The intense aroma of basil is mixed with the punch of vibrant Korean seasoning. But today, I’m taking that same concept and giving it a fermented twist. By letting it ferment, you get a tangy, savory depth that the fresh version can’t match, while the basil’s herbal sharpness mellows into something more complex.
The fermentation process also allows for much more flavors and texture. Here, I add crunchy kohlrabi (you can substitute with daikon or carrot) to balance the soft basil leaves. This small-batch recipe is a perfect example of how you can kimchi almost anything: not just napa cabbage or radish, but also seasonal herbs and vegetables from your garden or local market.
Garden Basil vs. Store-Bought Pot Basil
When I say “garden-grown basil,” I’m also talking about basil bunches sold in farmers’ markets in summer. These have thicker, sturdier leaves that hold their shape better during fermentation and keep a nice bite even after a week in the fridge. This is the type I recommend for basil kimchi if you want to preserve texture.
Store-bought pot basil, often grown in greenhouses, has thinner, more delicate leaves. They bruise more easily when mixing with the paste and can soften quickly during fermentation. If you’re using this type, handle it very gently to help maintain its structure.
Whichever you choose, make sure the leaves are fresh, vibrant, and free from spots for the best flavor and appearance in your kimchi.
Similar Kimchi in Traditional Korean Cuisine
While basil kimchi isn’t a traditional Korean recipe, it shares similarities with Kkaennip Kimchi (perilla leaf kimchi, 깻잎김치), a beloved side dish where perilla leaves are seasoned and layered. The difference is that basil brings a distinctly Mediterranean aroma, creating a fusion of techniques without altering the fermentation fundamentals.
Making Basil Kimchi
Ingredients (for 0.5 liter-container. approx. 0.5 quarts)
Main Vegetables
- 1 bunch fresh basil (about 60 g leaves after trimming, 2½-3 cups loosely packed)
- 60 g kohlrabi, julienned (about ¾ cup): substitute with daikon or carrot for similar crunch
Kimchi Paste
- ½ tbsp all-purpose flour + ½ cup water (for flour slurry): for gluten-free, substitute flour with ¾ tbsp glutinous rice powder
- 2½ tbsp gochugaru (Korean red chili powder)
- 2 tbsp Anchovy sauce (fish sauce): for vegan version, substitute with 1 tablespoon of guk-ganjang (Korean light soy sauce) and 1/2 teaspoon of sea salt
- ¼ apple, cut into cubes
- ¼ small onion, cut into cubes
- 1 tbsp water to blend with onion and apple
- 1 tsp garlic (1 clove), crushed
- 1 thin slice ginger (or ¼ tsp when minced)
- ½ tbsp honey: substitute with rice syrup or agave syrup for vegan version
Instructions
1️⃣ Prepare the Vegetables
– Rinse basil leaves, trim stems, and gently pat dry.
Julienne kohlrabi into thin matchsticks. Make it short lengthwise to match the size of basil leaves.
2️⃣ Make the Kimchi Paste
1. Whisk flour with water and bring to a boil. Simmer 2–3 minutes until slightly thickened. Let cool completely.
2. Blend apple, onion with a tablespoon of water until smooth. Add garlic, and ginger with 1 tbsp water until smooth. Then add garlic and ginger and pulse until finely minced.
3. In a bowl, combine the cooled slurry, blended aromatics, gochugaru, anchovy sauce, and honey. Mix into a thick, spreadable paste.
3️⃣ Mix the Kimchi
Place basil and kohlrabi in a mixing bowl. Gently toss with the paste until evenly coated. Basil bruises easily, so use light hands.
4️⃣ Pack & Ferment
Pack into a clean glass jar, pressing lightly to remove air pockets. Ferment at room temperature for 1–2 days until slightly tangy, then refrigerate. Best enjoyed after 3–5 days, with flavor deepening up to 10 days.
Variations & Substitutions
- Other Vegetables: If kohlrabi is not available or out of season, replace kohlrabi with daikon or carrot for similar texture. A mix of kohlrabi and carrot creates beautiful color and texture contrast.
- Other Herbs: Leafy, soft herbs like kkaennip (perilla leaves, 깻잎), used in traditional perilla leaf kimchi, work beautifully. Shiso, mint, or even parsley leaves can be interesting to experiment with!
- Adding Heat: Add extra spicy gochugaru (Korean red chili powder) or add sliced fresh chili for a spicier version.
- Vegan Version: Swap anchovy fish sauce for 1 tablespoon of guk-ganjang (Korean light soy sauce) and 1/2 teaspoon of sea salt for seasoning.
- Flavor Boosts: Add thinly sliced green onion, chives for extra layers of aroma.
Serving Ideas
- As a banchan (side dish) on a rice table
- On toasted sourdough or a bagel with cream cheese and a drizzle of extra virgin olive oil, or even as a toastie (grilled cheese) with gouda / cheddar cheese.
- Alongside BBQ (grilled meats, roast chicken, or charred vegetables)
- Mixed into bibim guksu (spicy cold noodles)
- As a topping for bibimbap or grain bowls
“Basil Kimchi” Frequently Asked Questions (FAQ)
Can I use other herbs?
Yes. Kkaennip (perilla leaves), shiso, mint, and even sturdy parsley leaves can work. Choose herbs that hold up during salting and fermentation.
Do I have to ferment it?
No. Enjoy it fresh like the original basil kimchi trend for a brighter, salad-like flavor. But fermenting develops tanginess and depth you can’t get otherwise.
How long does it last?
Stored in the fridge, it will keep for 2-3 weeks. Expect the flavor to become tangier and more complex over time.
Can I make a bigger batch?
Absolutely. Scale all ingredients proportionally and ferment in a larger jar.
What if I don’t have kohlrabi?
Use daikon, carrot, or even thinly sliced cucumber for a different texture.
Can I make it less spicy?
Yes, reduce gochugaru to 1½ tbsp for a milder flavor. Also, look for “mild” gochugaru when purchasing it.
Final Notes
Basil kimchi might have started as a fleeting Korean summer trend, but it proves just how versatile kimchi-making can be. With a few simple tweaks, this herb transforms into something deeply flavorful and refreshingly unique. A jar that’s as much a conversation starter as it is a delicious side dish. Whether you enjoy it fresh, fully fermented, or somewhere in between, basil kimchi is a reminder that seasonal, local produce can become extraordinary with the magic of Korean fermentation.
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Basil Kimchi (Korean Herb Kimchi)
Equipment
- 0.5 liter-container (air-tight glass, ceramic, BPA-free) 0.5 quarts
Ingredients
Main Vegetables
- 1 bunch fresh basil (3 cups loosely packed, only leaves after trimming stems) about 60 g
- 60 g kohlrabi, julienned (about ¾ cup) substitute with daikon or carrot for similar crunch
Kimchi Paste
- ½ tbsp all-purpose flour for flour slurry (for gluten-free, substitute flour with ¾ tbsp glutinous rice powder)
- ½ cup water for flour slurry
- 2½ tbsp gochugaru Korean red chili powder
- 2 tbsp Anchovy sauce (fish sauce) or vegan version, substitute with 1 tablespoon of guk-ganjang (Korean light soy sauce) and 1/2 teaspoon of sea salt
- ¼ red apple, cut into cubes crunchy & juicy varieties like fuji, gala
- ¼ small onion, cut into cubes
- 1 tbsp water to blend with onion and apple
- 1 clove garlic, crushed 1 tsp minced garlic
- 1 thin slice ginger or ¼ tsp when minced
- ½ tbsp honey substitute with rice syrup or agave syrup for vegan version
Instructions
1️⃣ Prepare the Vegetables
- Rinse basil leaves, trim stems, and gently pat dry.
- Julienne kohlrabi into thin matchsticks. Make it short lengthwise to match the size of basil leaves.
2️⃣ Make the Kimchi Paste
- Whisk flour with water and bring to a boil. Simmer 2–3 minutes until slightly thickened. Let cool completely.
- Blend apple, onion with a tablespoon of water until smooth. Add garlic, and ginger with 1 tbsp water until smooth. Then add garlic and ginger and pulse until finely minced.
- In a bowl, combine the cooled slurry, blended aromatics, gochugaru, anchovy sauce, and honey. Mix into a thick, spreadable paste.
3️⃣ Mix the Kimchi
- Place basil and kohlrabi in a mixing bowl. Gently toss with the paste until evenly coated. Basil bruises easily, so use light hands.
4️⃣ Pack & Ferment
- Pack into a clean glass jar, pressing lightly to remove air pockets. Ferment at room temperature for 1–2 days until slightly tangy, then refrigerate. Best enjoyed after 3–5 days, with flavor deepening up to 10 days.
