In my WECK Small-Batch Conserving cookbook, I proportion a recipe for a savory leek paste that my buddy Holly Howe contributed. Holly is the creator of Mouthwatering Sauerkraut and advanced this scrumptious, fermented recipe.
This leek paste is used to give a boost to soups, stews, sauteed vegetables and pasta dishes. It additionally makes a perfect unfold for cheese and crackers or a savory unfold for sandwiches.
Yield: 1 pint jar (2 cups)
Components
- 2-3 leeks (1 pound), grit got rid of, coarsely chopped
- 3 garlic cloves
- 2-3 tsp. kosher salt
- 1 tsp. dried sage
- 1 tsp. dried thyme
Directions
Wash and get ready leeks through taking away the outer leaves and chopping off the darkest portion of each and every stalk. Slice lengthwise into uniform-sized items. Rinse below chilly water, taking away any filth and grit.
In a meals processor, pulse the garlic till finely chopped, then upload leeks and pulse once more till more or less chopped. Upload closing elements.
Pack aggregate right into a blank pint canning jar, leaving 1 to two inches of headspace. Push the paste down smartly in order that there are not any air bubbles throughout the aggregate. Observe the jar lid and tightly screw at the ring.
Fermentation
It is a 3-to-5-day ferment. Ferment at room temperature and stay out of direct daylight.
Open the jar as soon as day-to-day, and (with a blank utensil) stir the mix. Pat it go into reverse to take away any air wallet. Style take a look at the paste on day 4 to decide if it’s completed fermenting. It will have to have a relatively bitter style, and the flavors will have to have melded in combination. A sign that the paste is done and able to experience is when the brilliant inexperienced colour of the leeks has dulled and the leeks have softened.
As soon as entire, retailer in an hermetic container and switch to the fridge.
This recipe has been shared from WECK Small-Batch Conserving with permission from Skyhorse Publishing, Inc.