Ingredients
- 200 grams leek greens
- 500 grams water
- 21 grams sea salt
Instructions
- Cut the tops off of the fresh leeks and rinse them well in cool water.
- Dissolve the 21 grams of sea salt in 500 grams of water.
- Cut the leek tops to fit in the jar. You can cut them in small pieces, or cut them to the height of the jar allowing room for a fermentation weight.
- Add the leek green to the jar, and fill the jar with the water and salt mixture.
- Place your fermentation weight in the jar and make sure the weight and all the leek tops are submerged in the salt brine.
- Place the lid on the jar and secure it closed.
- Allow for fermentation at room temperature for 3 to 4 weeks.
- During the first few days, expect a lot of carbon dioxide production. You will need to gently open the jar lid to let some of the gas out daily. At the one week mark, you should notice the bubbles decreasing and eventually stopping completely.
- After 3-4 weeks of fermenting at room temperature, store the fermented leeks in the fridge. You can check the pH with a pH strip to make sure it is below 4.
