Fermented Leek Butter with Radishes

 

We make fermented leeks about every spring, and we get lots of questions on how to use them. There are many ways, and I like to think of these fermented leeks as a sort of condiment. They’re great in potato recipes, soups and stews, ramen, or just about anything where you want a bit of allium. The fermentation process really intensifies the flavors of the leeks, like leeks times ten!

Since it’s spring, this is our version of butter with radishes. In this recipe, the leeks are simply whipped with softened butter. Enjoy this fermented leek butter with thinly sliced radishes, some fermented ginger carrots sticks, and some warm sourdough.

Here’s how to make it.

Ingredients:

  • 1 to 1 1/2 sticks of butter

  • 1 oz fermented leeks

  • radishes (or veggies of your choice), sliced thinly

  • ginger carrots, cut into sticks

  • warm sourdough baguette

1. Let 1 stick of butter soften at room temperature. Since the leeks are fermented with salt, I use unsalted butter. The key is for the butter to be very soft. If you don’t want to wait, you can warm up your butter in the microwave for 10 to 15 seconds at a time. Just keep an eye on it so it doesn’t start melting.

2. Next, take about an ounce of fermented leeks and squeeze out the excess brine. Whip that together with the butter until it’s incorporated. Depending on your blender or processor, your butter may not be ultra smooth, and that is okay!

 
 

3. I like to place the butter in the center of the plate. After all, she is the star of the show. Arrange some thinly sliced radishes, some fermented ginger carrot sticks, and slices of warm baguette (we love Gulf Coast Sourdough) to round things out.

 
 
 
 

4. Optional: garnish your cute little butter radish plate with some fresh herbs. I have garlic chive and some basil growing at the moment, so I used those.

 
 

You will have some remaining butter left over. Simply store in the fridge as you would regular butter, and use in the near future.

Fermented leeks add a beautiful note to this butter, almost cheese like. Is butter cheese, sort of? I like to think so. One of my close friends once told me, “Butter is self care.” It has resonated with me ever since.

Though Florida farm season proper is coming to an end, we love that we get to preserve and extend the harvests for you all through fermentation. Try this recipe out, and let us know what you think. And savor these last bits of spring.

 
Sarah Arrazola