Скачать или смотреть Basil Kimchi: The Korean Summer Trend That Will Blow Your Mind

Welcome to my ✨Korean Fermentation✨ series, where I share traditional and seasonal Korean fermentation recipes that anyone can make at home!

Today, we’re making Basil Kimchi, inspired by a big summer trend in Korea. It's supposed to be eaten fresh like a salad, but this one is a fermented version that’s tangy, savory, and full of herbal flavor!

This small-batch recipe pairs fresh basil with crunchy kohlrabi for texture, creating a kimchi that’s as beautiful as it is delicious. Whether you grow basil in your garden or find it at the market, it’s a perfect example of how you can kimchi almost anything: even herbs!

In this video, you’ll learn:
How to make a small batch of basil kimchi at home
The difference between fresh and fermented basil kimchi
Tips for balancing herbaceous flavors with spice and tang
How to store and serve basil kimchi for the best taste

This recipe is made with ingredients accessible wherever you are: across Europe, the U.S., and beyond (anywhere basil is available)! And is perfect for small kitchens and seasonal cooking.

📌 Full Recipe & Ingredients: https://123kimchi.com/basil-kimchi/
📸 Instagram: @taeyonne

Let me know in the comments if you make it! I always love seeing your seasonal ferments. Also do let me know if you'd like for me to kimchi anything!

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Happy Kimchi Making!

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