Lactoferm
®
by Brouwland
Korspelsesteenweg 86 • B-3581 Beverlo - Belgium
Tel. +32-(0)11-40.14.08 • Fax +32-(0)11-34.73.59
[email protected] • www.brouwland.com
27-08-2012 / 102.005.6 / LACT
OFERM
2/3
Recipes
Mentioned qualities are suitable for a 10 litre pot.
Sauerkraut
8 kg of washed white cabbage
80-120 g of salt
Optional : ¼ litre of whey or fresh buttermilk
Optional according to your personal taste : juniper berries, caraway seed, dill
Optional : 3-4 sliced apples
Place the fine cut cabbage, mixed with the herbs, apple parts and salt, layer by layer into the pot, press firmly. Fill the pot for
4/5 and cover the top layer with washed cabbage leafs. The vegetable juice has to be 4-5 cm above the stones. If there isn’t
enough vegetable juice add salted water (ca. 15 g of salt per litre of water).
Russian cabbage
Small, sturdy white cabbage, celery root and leaf, not entirely ripe tomatoes,
onions, red paprika’s, garlic, peppercorns.
Slice the cabbages into 4 pieces and place them in the pot layer by layer together with the tomatoes, the celery root cubes, the
onion rings, the garlic and the sliced paprika.
Make an extraction of the celery leafs, a few peppercorns and salt (25 g per litre of water) poor this lukewarm over the vege-
tables. Make sure the stones are covered with a large amount of fluid. For a sweeter taste you can add an additional apple or
pear.
Red cabbage
Prepared in the same way as sauerkraut
Can be served as a salad with onions, marjoram, thyme and garlic. Use cold pressed oil for the preparation. Very tasty with
jacketed potatoes, macaroni or roasted chestnut.
Green beans
6-7 kg of beans
40-50 g of salt
Broth of beans and/or salt water (15 g of salt per litre)
¼ litre of whey or fresh buttermilk
Young beans as a whole, use older beans broken. To eliminate the harmful toxics (phasin) you have to boil the beans for about
15 minutes at low heat but don’t let them get soft. If there isn’t enough vegetable juice add broth or salted water. Ready for
use after 3 weeks.
Carrots
7,5 kg of grated carrots
Useable herbs : onions, garlic, clove, dill, tarragon, bay laurel leaf and horseradish slices.
Press the vegetables firmly but do not crush them. Cover with horseradish or cabbage leafs and pour salted water over it (25 g
per litre of water) together with ¼ of whey or fresh buttermilk.
Ready after 7-8 weeks.
Gherkins and cucumbers
Use medium sized, sturdy kinds. Spice with slices of horseradish, garlic, dill, tarragon, bay laurel leaf and/or clove. Add salted
water (25 g per litre of water) and ¼ litre of whey or fresh buttermilk. Cover with horseradish or cabbage leafs.
Ready after 3 weeks
