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.
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Ingredients
|
1 |
l |
carrot juice |
|
26 |
g |
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 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.