Carrot juice (carrot vinegar)

Rich taste of carrot, from sour to sweet and complex depending on the fermentation time. Great for using as a seasoning in a dressing.

Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.

Makes 1 liter.

Carrot juice (carrot vinegar)

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carrot juice




Preparation method

  • Boil a little of the carrot juice with the salt.
  • Add the remaining ingredients and allow to ferment in a sterile room.
  • Taste the liquid approximately four times per day to check the fermentation.
  • In the summer, it will ferment faster than in the spring. Once it has fermented, pour the carrot juice into a sterilised preserving jar.
  • Chill to stop the fermentation process.
  • Add xanthan gum to bind it before use.

Serving suggestions

  • As part of a dessert, e.g. with cheese (brie) and carrot components.
  • Delicious in a starter with sea buck thorn, lemonthym, and seabass.
  • Perfect combined with components of duck, orange, and potato.

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