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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
3/3
Beetroot
7 kg of beetroot, 2-3 tablespoons of mustard seeds, 1 table spoon of caraway seed,
¼ kg of onions, horseradish, 15 kg of salt, ¼ litre of whey or fresh buttermilk.
Grate the beets. Place in the pot layer by layer and spice. Leave the pot closed for at least 6 weeks. Beets can ferment quite
strong so they need plenty of space, only fill the pot for a ¾.
Red paprika
Use sturdy kinds which are ripe at the end of fall. The earlier types get soft too soon. Green and yellow paprika’s are also use-
able. Season with garlic, clove, bay laurel and horseradish.
Remove the seed c ase and the thalamus. Slice in pieces of ca. 1 cm wide, add spices and place in the pot and press firmly.
Cover and add salted water (25 g per litre of water). The cover stones have to be submerged just a little bit because liquid will
be formed during fermentation. Ready after 3-4 weeks.
Celery root
7,5 kg of celery root grated or cut in cubes
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 4-6 weeks.
Ceramic pots or “sauerkraut pots” available in sizes of 5, 10, 15, 20, 25 and 30 litres.
Two cover stones included.