Tuesday, July 10, 2012
red right hand
I'm really excited about my new book, The Art of Fermentation. I've only read a little bit of it, but already have a list of things to try on my next days off. There's a fizzy beverage made from juniper berries, and another one--Punjabi--made of carrots and ground mustard seeds.
I was inspired to make sauerwurzel when I read that almost any vegetable can be made into sauerkraut or kimchi, and that if you want to use less salt the minerals in seaweed will have a similar effect. I decided to julienne my carrots rather than grating them, as I thought that would improve the eventual texture, but the decreased surface area made it harder than usual to press enough juice out to cover the carrots. I would press for a while, let it rest so the salt could do its osmotic thing, then press some more. As you can see, all that pressing turned my hand red! It faded pretty quickly, but is still faintly orange from having carrot juice ground into it.
Here are the ingredients I used: 5lb carrots, julienned; 1lb radishes, thinly sliced; 1C dulse, soaked in cool water to make 1 1/2C (soaking water included in the sauerwurzel); a small bunch of dill, roughly chopped; and 15g salt. I'll check it in a couple of weeks. I just put the lid on my fancy sauerkraut crock at ten this morning, and it began bubbling after only eight hours.