Carrot juice (carrot vinegar)
Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.
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Ingredients
|
|
|
carrot juice |
|
2.6 |
per cent |
salt |
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 Xantana to bind it before use.
Serving suggestions
- As part of a dessert, e.g. with cheese (brie) and carrot components.