Lacto Leeks

Dice the leeks into roughly 1/4-inch (1/2-cm) pieces. Put a large bowl on your scale and zero it, then add the leeks, recording their weight. Weigh out 2.5% of the leeks’ weight in salt and add it to the large bowl, mixing it thoroughly and kneading the mixture with your hands so that the leeks begin to shed liquid. Keep kneading and stirring for a few minutes until the mixture is quite wet and a squeezed fistful drips readily.

Pack the leeks into your jar, using the handle of a wooden spoon or similar tool, leaving at least an inch of space at the top. Insert the weight and loosely lid the jar so gases can escape. Leave the jar on your kitchen counter overnight and check the liquid level the next day. It should fully cover the leeks. If it doesn’t, add a big pinch of salt to a little water and add that until there’s at least half an inch of water on top of the leeks.

Move the jar to a cool place (55˚ to 60˚F/12.5˚ to 15.5˚C) for about a month, checking it periodically to make sure the leeks remain covered in liquid. If evaporation lowers the water level, pour in a little salty water to top it up (the exact ratio of this tiny addition doesn’t matter; just make sure it’s salty). If you don’t have a spot that cool, expect these to be ready in 2 to 3 weeks, but check them regularly. Add these lacto leeks to sauces, vinaigrettes, dips, or anything else that wants a tangy, funky edge.