Sambai vinegar
A deliciously rich sambai vinegar with the deep ripe flavour of the 621 Ferments Beef Garum. For the dashi, use 30g of kombu, 30g of katsuobushi and 5 pieces of shiitake per litre.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Makes 8000g.
Allergens and dietary requirements
- Fish
Ingredients
1500
g
dashi3000
g
rice vinegar 500
g
sugar500
g
mirin2000
g
621 Ferments Beef Garum500
g
katsuobushiPreparation method
- Heat the vinegar, dashi, sugar, and mirin until the sugar is completely dissolved.
- Remove from the heat and add the garum and katsuobushi.
- Infuse overnight.
- Pass through a sieve and use as sambai vinegar.
Serving suggestions
- Delicious in a dish with beef, nasturtium, and sourdough.
- Pairs well with spring onion, ramson, and shallot.
- Perfect with mackerel, red cabbage, and fennel.
