The mission was to make the world’s most amazing bloody mary with aquavit. And I would say we succeeded with this umami bomb. It is a lot of work and fermentations, but the upside is all the ingredients work individually for any meal you decide to make in the future!!
10 cl fermented tomato juice 2 cl Six Nordics Midsummer Fling 1,5 cl Black taffel 1 cl Six Nordics Midsummer Fling (peberrot infused) 0,5 citrus seedlip 0,25 house chilli sauce 1 dash celery bitters 0,5 cl Gammel Dansk 0,3 cl citric 0,2 cl malic 0,5 cl mezcal Alipus San Andres
Place drink in a glass rimmed with Bloody Mari powder
FERMENTED TOMATO JUICE
Cherry tomatoes 2% non-iondanized salt. Good canned tomatoes
Juice the tomatoes and place juice in a jar, add around 20% of wight in pulp from juicer.
Add 2% salt of total weight. Dissolve salt in some of the juice. ( If the contents weigh 1kg, the amount of salt needed is 1000g x 0,02= 20g salt)
Make sure the pulp is fully submerged, use a ziplock bag filled water to weight down the fruit. And cover as to not let oxygen into the jar, but open the lid to release every day once it starts fermenting to release the CO2 build-up (or use an airlock if you have one)
Once it is fermented. Fermentation should start pretty fast, so taste it daily. You can tell when it is ready when you think it would make a great bruschetta. Should take better 5-8 days. Strain.
Then mix in canned tomatoes. We did 2 parts fermented tomato juice to 1 part canned tomato by weight. But that all depends on the tomatoes, season and how the fermentation turns out. Go by what you think is tasty.
Dehydrate all pulp from the juicer and the fermentation.
HORSERADISH VI.ER MIDSUMMER
10g horseradish 1 bottle Vi.Er.Midsummer Leave for 2-3 days.
HOUSE CHILLI SAUCE
Step 1. Lacto fermented chillies A mix of chillies (we used Habaneros and cayenne) 3% non-iondanized salt.
Wash chillies well. Place them in a small jar, and fill with water. Weigh the contents of the jar. Dissolve salt in some of the squeezed juice. (If the contents weigh 1kg, the amount of salt needed is 1000g x 0,03= 30g salt)
Make sure the chillies are fully submerged, use a ziplock bag filled water to weight down the fruit. And cover as to not let oxygen into the jar, but open the lid to release every day once it starts fermenting to release the CO2 build-up( or use an airlock if you have one)
Step 2. Once it is fermented. Place fermented chillies in a blender with - Some of the fermented water from the chilli jar. Pour in 1/5 of the way up the filled blender of chillies. Blended it to a paste And tasted it. Then I added to taste - Fresh garlic - White wine vinegar, I used around 3 cl. But again it to taste. - Brown sugar, just use the sugar to balance out the rest of the flavours but keep it dry. I never really have a set measurement since fermentations can turn out pretty different each time to varieties of capsicum, season etc.
I go by If I would eat it. It is good. Then I will adjust it to my bloody.
Store in the fridge.
Simmer for 15 min, then let cool. 0,35L Red wine, like a rioja 0,1L red wine vinegar 6 bay leafs 3 cubes of vegetable stock 1,9 g black pepper, toasted 45g shiitake, dried
Then add to the container of 11,5g garlic 300g fennel 22g brown sugar 1,5cl ginger juice 0,2L apple vinegar 0,35L Red wine, like a rioja 0,5L sherry vinegar 125g white onion
Cover with lid and let it rest in a cool place for at least 2 weeks to a month.
Strain and dehydrate all the vegetables used for the sauce.
SPICED MARY POWDER
Use a coffee bean blender to pulverize the dehydrated Worcestershire vegetables and tomatoes separately. Then blend them. To your preference.