Books on fermentation abound today. The advantage of that of Malika Nguon, Cooking and fermentation (Ulmer, 2021), it is its accessibility: we find there the bistro cuisine, very family-friendly, that it offers at the Parisian restaurant Ferment. “When I did my CAP in cooking, I was not taught the fermentation techniques which are nevertheless the basis of many products: cheese, sausage, wine… explains Malika Nguon. I wanted to write a book that could cover the basics, simply, and above all translate them into dishes. » Creation of a jar, recipe for fermentation by salting, or with brine: the chef goes over the basics before coming to the “big piece” of the work, the preparation of 40 jars associated with 40 recipes. The ones she offers here celebrate the vegetables and fruits of sunny days.
Jar of cucumbers/Cold cucumber and yoghurt soup
For the jar (3-day brine):
10 g coarse salt
500ml non-chlorinated water
2 cucumbers
1 C. c. coriander seeds and pink peppercorns
Preperation :
Start by dissolving 10 grams of coarse salt in the water in the measuring cup. Wash the cucumbers and coarsely chop them with skin and seeds. Place them in the jar, packing them down, add the coriander seeds and pink peppercorns.
Pour the brine to cover the vegetables, leaving 2 centimeters of space at the top of the jar. Place the fermentation weight so that the vegetables are completely submerged. Close hermetically and stick the label carefully writing the date of the day, the food and spices in the jar.
Leave to ferment for three days at room temperature so that the cucumbers keep some of their texture (over time, the cucumber loses its consistency). You can taste after seven days. Once opened, store in the fridge for several weeks.
For the soup
For 2 people
Preparation: 20 minutes
Ingredients :
3 or 4 sections of fermented cucumbers
1 whole raw cucumber
1 C. at s. linseed oil
1 whole unpasteurized yogurt
Preperation :
Open your jar, take out the cucumber sections, cut them into cubes. Wash the fresh cucumber, roughly chop. Add all the ingredients to the blender: the fermented cucumber, the minced raw cucumber, the linseed oil, the fermentation juice and the seasonings. Mix everything until you get a smooth texture.
Leave in the fridge for an hour, the soup can be eaten and savored very cold! Serve in a bowl with a good spoonful of yogurt. Add a drizzle of linseed oil and enjoy chilled.
You can decorate the soup with fermented juice from fresh cucumbers.
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