March
Medium
For the pantry
30 min.
Seaweed vinegar
Ingredients
- 100 ml salted water
- 20 g dried gutweed (or sea lettuce)
- 40 g black tea
Vinegar brine
- 1 l apple cider vinegar
- 100 g dried gutweed (or sea lettuce)
- 40 g black tea
- 2 tablespoons lemon juice
Equipment
- Preservation jar
Directions
- Heat the saltwater to 80 degrees Celsius, and pour the dried gutweed and black tea into the water.
- Let infuse for eight minutes.
- Strain the liquid.
- Mix the seaweed with the rest of the ingredients in a preservation jar.
- Put the vinegar somewhere dark and cold for at least two weeks.
- Pour the vinegar into a bottle, and use it in your daily cooking.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
