Leek Paste

Leek paste is a versatile and flavorful ferment that can be used as a base to enhance a wide range of dishes, including soups, sauces, and salads. By fermenting leeks, their natural flavor is intensified, making them a fantastic ingredient to incorporate into various recipes.

With its vibrant green color and tangy, slightly sour taste, leek paste adds depth and complexity to your culinary creations. Whether you use it as a spread, a seasoning, or a flavor enhancer, this fermented leek paste offers a convenient and flavorful way to incorporate the essence of leeks into your dishes.

Now, let’s explore the ingredients and instructions for making this delightful leek paste.

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 1½ pounds leeks, including light green parts, cleaned and cut into 1-inch pieces
• 1 teaspoon unrefined sea salt

INSTRUCTIONS:

1. Place the leeks in a food processor and pulse until they are finely chopped. Sprinkle the salt over the leeks, and you will notice that the leeks become juicy almost immediately.
2. Transfer the chopped leeks into a 1-quart jar. As you press the leeks into the jar, more brine will be released, and you should see the brine covering the leeks. To create a suitable fermentation environment, cover the top of the ferment with a quart-sized ziplock bag. Press the plastic down onto the top of the ferment and fill it with water, then seal the bag. The water-filled bag will act as both a follower and a weight to keep the leeks submerged.
3. Place the jar on a baking sheet and set it aside in a cool area away from direct sunlight. Allow the leeks to ferment for 5 to 10 days, checking daily to ensure that the leek paste remains submerged in brine. Some harmless scum may form on the surface during fermentation, but if you have any concerns, refer to the appendix.
4. On day 5, you can start testing the ferment. The leek paste is ready when the vibrant green color becomes dull, and the pungency of the leeks has softened, giving way to a slightly sour taste.
5. Once the leek paste reaches the desired flavor and texture, press it down to ensure that the leeks are fully submerged in brine. Tighten the lid of the jar, then store the leek paste in the refrigerator. It will keep well for up to 6 months when properly refrigerated.

TIPS:

• Use fresh, high-quality leeks for the best results in flavor and texture.
• Make sure to clean the leeks thoroughly before chopping them to remove any dirt or grit.
• Adjust the amount of salt according to your taste preference, but be careful not to make it too salty.
• Ensure that the leeks are tightly packed in the jar to minimize air pockets and promote proper fermentation.
• Check the ferment daily to ensure that the leek paste remains submerged in brine. If needed, press it down gently to keep it fully covered.
• If you notice any scum on the surface, don’t be alarmed as it is generally harmless. However, refer to the appendix or consult a fermentation resource if you have any concerns.
• Taste the leek paste periodically during the fermentation process to determine its readiness. It should have a slightly sour and tangy flavor while maintaining the essence of leeks.
• Once the leek paste is ready, ensure that it is fully submerged in brine before storing it in the refrigerator. This helps to preserve its freshness and flavor.
• Label the jar with the date of fermentation to keep track of its shelf life. Leek paste can be refrigerated for up to 6 months.
• Experiment with incorporating the leek paste into various recipes, such as dips, dressings, or as a flavor booster in cooked dishes. Its versatility makes it a valuable addition to your culinary repertoire.