Recipe Leekchi - Lactofermented leeks

1. Simply mix the leeks, Korean pepper, garlic, ginger, soy sauce, sugar, and salt in a bowl.
2. Massage the mixture until it is juicy.
3. Transfer to a super jar, tapping well to remove air bubbles.
4. Close the jar tightly and let it ferment at room temperature for about 5 days, then put it in the fridge and continue the fermentation a good week before tasting.

During the fermentation at room temperature, put the jar on a small plate because it can overflow. Chuintements and foam can happen, do not panic, that's all normal.

Recipe for @lafermenteedubocal On Instagram.