Gastronomixs

Fermented kale chlorophyll

This preservation method from days gone by is still used on a large scale when producing sauerkraut. It is particularly interesting to see how this method can be used in modern gastronomy. In this recipe, we process the kale into a strong flavour enhancer with a beautiful colour.

Creation by Kay Stevense, student at Cas Spijkers Academie, Twente, the Netherlands. 

Fermented kale chlorophyll

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Ingredients

500

g

fresh kale

40

g

caraway seeds

 

 

pepper

200

g

coarse sea salt

500

ml

water

Preparation method

  • Mix the kale with the caraway seeds, ground pepper, and coarse sea salt.
  • Put the mixture in a preserving jar and heat in a combi steamer at 100°C on full steam for 20 minutes.
  • Store the preserved kale in the refrigerator for three months.
  • After three months, briefly rinse the kale in cold water and blend with the water.
  • Strain the mixture into a pan and heat to 90°C, so that it separates into chlorophyll and water.
  • Then pass the mixture through a cloth. The residue left on the cloth is a chlorophyll with a very unusual flavour.

Serving suggestions

  • Is an ideal flavour enhancer in a potato soup. Garnish with a few drops of chlorophyll.
  • Can also be used as a basic ingredient for a fermented kale mayonnaise
  • or as a special flavour enhancer in a main dish with stew.

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