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Home-fermented Zurek

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Ingredients for 4 servings:

  • ½ liter of water
  • 4 garlic cloves
  • 5 tbsp rye meal
  • 1 tsp salt

Instructions

Working time approx. 5 minutes; Rest period approx. 10 days; Total time approx. 10 days 5 minutes

Basis for the sour soup

Peel and halve the 4 garlic cloves and add them to a 0.7-liter jar with a screw lid along with 5 tablespoons of rye flour and 1 teaspoon of salt. Now add about 1/2 liter of water. Close the lid and shake vigorously. Using a can opener for canned milk, pierce a hole in the center of the lid. Shake the jar well once a day, covering the hole. If you remove your finger from the jar, it should hiss due to fermentation. After 10 days, the base for “Zurek” is ready and can be processed according to the recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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