Gastronomixs

Lacto fermented grapes

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Lacto fermented grapes

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Ingredients

300

g

white grapes

6

g

salt

Preparation method

  • Measure the grapes precisely, so the salt is 2% of the total weight.
  • Vacuum seal and set aside for 48 hours. The grapes will now begin to gently ferment and take on a sharp sensation in the mouth.

Serving suggestions

  • To be used in refreshing and light dishes, whether sweet or savoury.
  • As a component in a composition with celery, melon, sweet-and-sour shallots or apple.

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