I always plan to grow leeks every year. Most years it happens, some years it doesn’t. But now that I have discovered fermenting leeks, the planting of leeks has risen significantly on the priority list! I am totally in love and use my fermented leeks almost everyday in many different applications.
Some of the ways I use my fermented leeks are:
- On salads or in dressing
- In broth for a quick soup starter
- In my homemade mayo – This makes a great dip for carrots!
- On sandwiches or wraps
Beyond being delicious, fermented foods are great for gut health!
Fermented Leeks
Equipment
- Food Processor
- 1 quart or larger fermention vessel
- Quart size ziplock bag
Ingredients
- 1.5 lbs Leeks- use white and light green parts of the stem
- 1 tsp Quality natural salt like sea salt or pink salt
Instructions
- Place leeks in a food processor and pulse till you achieve a fine chop or desired consistency. Mix in the salt and let sit a couple minutes to allow the salt to pull water out of the leeks.
- Press the leeks into a quart size or larger fermentation vessel. You should see brine above the vegetable. The amount of brine will depend on how hydrated your leeks were, this is why it's best to process as soon as possible after harvest. Top the ferment with a quart sized zip food storage bag, make sure to press it down securely to eliminate as much air as possible from the top of your ferment then fill the bag with water and zip closed, this will work as the weight. Plastic ziplock bags are BPA free and won't break down in the salt and fermentation process making it the easiest method to weight your ferment.
- Set inside a dish to catch any leek leakage and place in a cool area out of direct sunlight for 5-10 days. Check the ferment daily to make sure it’s still submerged and that your ziplock bag is still secure. It’s possible to get some scum on the top. I have had this happen with other ferments but have not had this on my leeks so far. If you do encounter scum, there is little concern as it is generally harmless. Scum tends to stay on the top or in places where air has had contact with vegetation. Just scrape off any scum and sample what is underneath. Start sampling your ferment at day 5. It’s ready when the bright green color of the leeks has dulled and the strong leek flavor is softened and soured.
- When the ferment is ready, push the mixture down to make sure the leeks are submerged in the brine, tighten the lid (I like to use the plastic storage lids found in the canning jar section at the local grocery or hardware store), and keep stored in the fridge. The ferment will keep for about 6 months when refrigerated.
Below is a picture of my ferment set up with the plastic bag. Nothing fancy but gets the job done!
