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leek fermentation for healthy bellies

I promise this is the last vegetable fermentation for awhile.  Yes, the boyos really did ask for krauts and kimchis so they could have healthier bellies.  And because is goes so well with brautwurst and such.  They really like it.  It is not really my cup of tea.  Give me time and I might change my mind.  My favorite fermentation is sourdough.  Oh well. 

That is life with boyos.  But the title of this post was actually said in my house.  I keep thinking that I should write them all down.  All those interesting one liners.  It also has been suggested that a movie be made of the goings on but nobody would truly believe our normal life.  This is from someone who works on films and likes documentaries.  Life is always unexpected.


Note:  Taproot magazine has been my friend for starting fermentations.  I try to stay close to the recipes unless items are hard to find and then I go with what I have in stock or I can buy locally.

6 cups leeks (about 3 pounds), with 2 to 3 inches on the green, washed well and sliced thinly crosswise

2 teaspoons real salt

2 large cloves of garlic, minced

1 tablespoon ginger, finely grated

1 tablespoon sesame seeds

1 teaspoon ancho chile, ground or to taste

1 teaspoon chipolte chile, ground or to taste

In a large bowl, put the leeks.  Cover with salt and toss.  Massage or press with a tamper to start brine development (I used my muddler).  Add the rest of the ingredients.  Mix well.  Let rest covered for 45 minutes with a cloth.

After the rest, brine should have started to develop.  Transfer into a quart jar and tamp down so there are no air pockets.  I did this a bit at a time.

Cover with a quart bag.  I filled with rice but you can use water.  Let the brine come around the sides of the filled bag.  Cover with a cloth and let sit in a cool place for 5 to 10 days.

Make sure the vegetables stay submerged during this time.  I did not have any scum form but if you do scoop it out and put your weight back.  When the color changes from green to a yellow-green and the leek-chi is pungent, remove the weight, cover tightly, and store in the refrigerator. 

Boyos like.

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