Fermented oxheart cabbage juice
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
6 |
|
oxheart cabbages |
|
3 |
|
oysters |
|
1 |
piece |
lemongrass |
|
½ |
|
red chilli pepper |
|
1 |
tsp |
coriander seeds |
|
2 |
|
shallots |
|
1 |
tsp |
garam masala |
|
5 |
sprigs of |
fresh coriander |
|
1 |
clove |
garlic |
|
25 |
g |
ginger |
Preparation method
Preparation method:
- Run the oxheart cabbages through the juicer.
- Open the oysters and mix them with the juice.
- Finely chop the remaining ingredients and mix with the juice.
- Place the juice in a pot/bottle with a water lock and store at 30/40˚C in a warming cabinet or sous-vide bath.
- Strain the juice after one week. Always boil the juice before use!
- Store in the refrigerator.
Serving suggestions
- Use in a fermented cabbage juice sauce or fermented cabbage crème.
- Use to preserve products such as radish or fish.
- Delicious in a composition with components of oyster, watercress and fennel.