In my WECK Small-Batch Preserving cookbook, I share a recipe for a savory leek paste that my pal Holly Howe contributed. Holly is the creator of Mouthwatering Sauerkraut and developed this scrumptious, fermented recipe. 

This leek paste is used to boost soups, stews, sauteed greens and pasta dishes. It additionally makes an awesome unfold for cheese and crackers or a savory unfold for sandwiches.  

Yield: 1 pint jar (2 cups) 

Components

• 2-3 leeks (1 pound), grit eliminated, coarsely chopped 
• 3 garlic cloves 
• 2-3 tsp. kosher salt 
• 1 tsp. dried sage 
• 1 tsp. dried thyme 

Directions 

Wash and put together leeks by eradicating the outer leaves and reducing off the darkest portion of every stalk. Slice lengthwise into uniform-sized items. Rinse underneath chilly water, eradicating any grime and grit.  

In a meals processor, pulse the garlic till finely chopped, then add leeks and pulse once more till roughly chopped. Add remaining elements.  

Pack combination right into a clear pint canning jar, leaving 1 to 2 inches of headspace.  Push the paste down properly in order that there aren’t any air bubbles throughout the combination. Apply the jar lid and tightly screw on the ring. 

Fermentation 

It is a 3-to-5-day ferment. Ferment at room temperature and preserve out of direct daylight.  

Open the jar as soon as each day, and (with a clear utensil) stir the combination. Pat it again right down to take away any air pockets. Style take a look at the paste on day 4 to find out if it’s completed fermenting. It ought to have a barely bitter style, and the flavors ought to have melded collectively. A sign that the paste is completed and able to take pleasure in is when the intense inexperienced colour of the leeks has dulled and the leeks have softened.  

As soon as full, retailer in an hermetic container and switch to the fridge.  

This recipe has been shared from WECK Small-Batch Preserving with permission from Skyhorse Publishing, Inc.