Basil Kimchi (Korean Herb Kimchi)
A small-batch basil kimchi inspired by a Korean summer trend. Fragrant basil leaves and crunchy kohlrabi are coated in a lightly spiced paste, then fermented for tangy, complex flavors.
Servings: 0.5 liter-container (0.5 quarts)
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.