Leek-Chi (Leek based Kimchi)
A gentle, savoury kimchi-style ferment that’s big on flavour and brilliant for gut health
Leek-Chi is my softer, sweeter take on traditional kimchi and a perfect entry point into fermentation. Using humble leeks instead of cabbage creates a mellow, umami-rich ferment that still delivers all the good stuff: live cultures, digestive support and that irresistible savoury tang. As part of the Gut Instinct Protocol, this is one of those ferments you’ll find yourself reaching for daily, easy to make, easy to love, and incredibly versatile at the table. A ferment a day keeps the doctor away.
Serving suggestions:
Spoon alongside eggs, omelettes or a simple breakfast bowl
Serve with grilled or roasted meats, especially pork or chicken
Add to rice bowls, bibimbap or noodle dishes for a probiotic hit
Tuck into sandwiches, wraps or burgers in place of pickles
Stir through warm lentils or grains just before serving
Top savoury pancakes or fritters with Leek-Chi and a dollop of kefir cream cheese
Serve as part of a ferment platter with kraut, pickles and cheese
Make the best cheese toastie of your life!
Need
- 3 large leeks, cleaned and sliced thinly (save 1 or 2 outer layers intact)
- 50 Grams fine grind salt
- 1 Tablespoon ground turmeric
- 50 Grams fresh ginger roughly chopped
- 4 cloves garlic peeled
- 3 anchovies (optional but so much umami!)
- 1/2 green chilli(es)
- 1 Teaspoon coloured peppercorns
Do
- 1
Place leeks into a large bowl. Sprinkle with salt. Massage the leek with your hands. Add turmeric and stir through.
- 2
Place remaining ingredients in the Thermomix bowl. Chop 6 sec/speed 6. Tip out on to the leek mixture and stir to combine.
- 3
Spoon into sterilised jars pushing down firm. Top with a piece of reserved leek.
- 4
Allow to bubble away at room temperature for a few days. This just improves over time, but once you are ready to use, remove the top layer leek and refrigerate. It is delicious and lasts for months.
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!
