Gastronomixs

Kombucha-marinated parsnip

Kombucha is also known as mushroom tea. This drink is produced in a complicated process by fermenting sweetened black tea using a symbiotic culture of bacteria and yeast that creates a type of mushroom. This process is similar to that used for making kefir. Kombucha thus consists of black tea, sugar, and a culture of microorganisms. The fermentation process yields a type of soured juice that you can use to marinate and ferment different types of vegetables.

Creation by Patrick Stolker, RON Gastrobar, Amsterdam, the Netherlands.

Kombucha-marinated parsnip

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Ingredients

As needed:

 

parsnips

As needed:

 

kombucha

Preparation method

  • Use ready-made kombucha or make your own by using the recipe described under the fermenting technique.
  • Peel the parsnip and cut into the desired shape. Julienne will work the best.
  • Pull vacuum the parsnip with the kombucha three times and store in a preserving jar.

Serving suggestions

  • As a component in a composition with scallops or trout.
  • As a component in a composition with mushrooms and poultry.
  • Delicious with duck, spring onion, and brown butter.

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