Recipe Leekchi - Lacto-fermented leeks

Leekchi - Poireaux Lactofermentés
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  • 500g leeks, thinly sliced
  • 2 tablespoons chili powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt

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We recommend: JAR LE PARFAIT - "SUPER"


1.Simply mix the leeks, Korean chili, garlic, ginger, soy sauce, sugar and salt in a bowl.
2.Massage the mixture until juicy.
3.Transfer to a Super jar, packing well to eliminate air bubbles.
4.Close the jar tightly and leave to ferment at room temperature for around 5 days, then place in the fridge and continue fermentation for a good week before tasting.

While fermenting at room temperature, place the jar on a small plate, as it may overflow. Hissing and foaming may occur, but don't panic, it's perfectly normal.

Recipe by @lafermenteedubocal on Instagram.

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