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Lacto-fermented Leeks and Garlic
A great way to preserve leeks past harvest.
By Ecology Action Staff

Leek Nutrients

Amounts can be doubled or tripled, as needed.

Wash, trim and chop 3-4 large leeks.
Peel and chop 1-2 cloves garlic, set aside.
In a large mixing bowl, combine 1 tsp salt and 1/4 cup whey.
Stir until salt is dissolved. Stir in leeks and garlic. Place mixture in a large lidded glass jar. Fill with filtered water to cover, but 5-6 inches below the top.

Fill a small Ziploc bag with filtered water and place on top of leek mixture to keep it submerged in the brine. Place jar on a dish to catch any bubbling over and leave on the kitchen counter for 3-5 days, depending on how warm the kitchen is. In 2-3 days the food should start to ferment slightly and rise to the top of the brine. Remove the Ziploc bag and push the mixture down. Taste it during day 3-5. When it is somewhat effervescent, the mixture is ready to use. Remove the Ziploc bag and put a lid on the jar. The mixture will continue to ferment slightly in the first week in the refrigerator. Loosen the lid every 1-2 days to release the vapors.

Use the leek and brine mixture raw for the full probiotic benefit. Mix it with tuna salad, top scrambled eggs after cooking, or stir into soup; whenever you want a mild onion and garlic flavor to your food. Remains fresh in the refrigerator for up to 4 months, but gradually becomes milder as it ages.

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