If your fermentation vessel has spring a leak, it's time to worry. But if a leek has sprung from your fermentation vessel, prepare for some delicious results! This little recipe is a fun way to incorporate those mutant green onions referred to as leeks into your fermenting projects!
On their own fermented leek can be a bit overpowering, but when paired with cabbage, it can create a delicious sauerkraut with some pleasant but not overpowering onion undertones!
Here's what you will need:
Begin as usual, by washing the cabbage and dark green outer leaves as well as the white core. For the leeks, wash them, and remove the dark green portion of the leaves, as the roots, leaving the white fleshy parts intact.
Shred the cabbage using a cabbage shredder or mandolin slicer to ~1mm shreds. If the leaks are particularly firm and fresh, you may have excellent results holding them upright and carefully shredding them in the same manner. If the leaks have been stored in the fridge for a while, they may be too soft for this method. If so, just use a chef's knife to chop them into nice thin shreds until you have a large pile of circular and half circular little pieces.
In a nice big bowl, mix that salt and peppa' loving into the cabbage and leeks and work it through, kneading vigorously to release the liquids held in the veggies. Pack firmly into your fermenting crock. Once you feel like it has been FIRMLY packed, punch it down some more. Those leeks will want to....leak out? Don't let them! Insert the stone weights to keep everything down and if needed add brine to cover the stones. A simple brine can be made using 1 tsp sea salt to 1 cup spring water. Ferment at room temperature for three days before moving to cooler temperatures (but not fridge temperatures for 3 weeks). Store in the fridge once it has soured to your liking!