INGREDIENTS

• Carrot 1
• Celery 1
• Cauliflower 1
• Red pepper 1
• Purple caulflower 1
• Daikon 1
• Water 500 gr
• White wine 500 gr
• Vinar 250 gr
• Fine salt 30 gr
• Sugar 100 gr

With waveco® we can also, with certainty and in a short time, ferment food; obtaining a product that has exalted its qualities without using chemical activators and in total food safety. But the most interesting thing is that the vegetables have not undergone a cooking process, they remain intact under the nutritional aspect, giving us new tastes and new textures.

PROCEDURE
Prepare the grafting liquid: Combine water, white wine, vinegar, salt and sugar and bring to a boil and cool. Peel the vegetables and cut into strips, put them individually in vacuum bags, cover with the grafting liquid and mature: Carrot 90 minutes, Cauliflower 90 minutes, Red pepper 30 minutes, Celery 30 minutes, Daikon 90 minutes, Purple cauliflower 120 minutes.

Chef: Carmine Calò / Corporate & Consulting Chef di ncg

CHEF'S COMMENTS:
“Thanks to induced maturation© we can prepare pickled vegetables in absolute food safety and without cooking the vegetables. The process also lets us also achieve quickly achieve a uniform marinade to enhance flavour and colour.”