Planifolia Green Vanilla Sweet and Sour

• 1 Planifolia Green Vanilla bean (20 gram)
• ½ dl sugar water
• ½ dl vinegar

• Wash the green vanilla bean with cold water.
• Diagonally cut paper-thin slices of the green vanilla bean, with a sharp knife.
• Heat the sugar water and the vinegar to boiling point.
• Pour this onto the thinly sliced beans until they are just submerged.
• Add the boil and cool back as quickly as possible.
• Chill the pickled Planifolia Green in sweet and sour (preferably in the blast chiller)
• Pull the whole thing vacuum into a bag and after a week it will be ready to use.

• Best stored cold in the refrigerator in a vacuum bag or soaking jar.

• A combination of sweet, bitter, slightly fattening vanilla flavor with a gel-like texture.  

• Desserts, fruit, pastries, raw vegetables (including tubers and carrots), Daikon Cress, radish and raw fish (e.g. slow-cooked whitefish).

Recipe: Eric Miete