Fermented Leeks

Mild, buttery, slightly sweet — and almost nobody ferments them, which is a missed opportunity.

Ingredients

• 2 to 3 leeks, sliced into thin rounds
• 1 teaspoon sea salt per cup water, for the brine (2%)

Method

1. Pack sliced leeks into a pint jar.
2. Cover with the brine, pressing down so everything stays submerged.
3. Ferment loosely covered 4 to 6 days.

Delicious on eggs, alongside roasted potatoes, or stirred into soup after cooking (not during, or you lose the cultures). Mild onion flavor turns complex and slightly funky.

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