Leek-Chi Butter
A rich, savoury compound butter made by folding fermented Leek-Chi into good butter for instant umami.
This leek-chi butter is a classic Ferment to Finish moment. Made simply by mixing prepared Leek-Chi from the Gut Instinct protocol into butter, it’s all about letting the ferment do the work. The result is deeply savoury, gently funky and ridiculously versatile, perfect for melting through noodles, finishing vegetables, spreading on toast or resting on a hot steak. Proof that once you’ve fermented well, flavour comes easy.
I absolutely love this with eggs, or with a toasted cheese sandwich...we even went so far as to create a Kimcheeze Toastie which although it doesn't use this butter, it certainly couldn't hurt to include it!
Need
- 200 Grams butter cubed BUY
- 130 Grams Leek-chi Recipe
- 20 Grams gochujang paste
- 30 Grams sesame oil
- Pinches pink salt flakes BUY
Do
- 1
Place all ingredients in the Thermomix bowl. Combine 20 sec/speed 5. Scrape bowl and repeat.
- 2
Wrap up in baking paper and store in the fridge.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
