CARROT & TURMERIC
In this series, we spotlight the boundless potential of a single ingredient.
By Ana Paulina
Chef: Ana Paulina
Instagram: @artep33, @boulencpan, @suculenta_oax
Job Description: Chef and founder of Boulenc. Owner of Suculenta.
Cooking Aesthetic in 3 Words: Seasonal, structured, visual
Favorite Savory Ingredient: Laurel, black pepper, and chili
Favorite Sweet Ingredient: Figs, mango, and guava
Food philosophy: Respect the ingredient and its origin. Do not alter too much of the flavor so it maintains pure.
Beauty Mantra: Practice self love every day. Exercise, do a face mask, and get enough sleep.
CARROT CRAVINGS AND TURMERIC TALES
I find the carrot extremely versatile, especially when we talk about fermentation. It keeps its crunchiness and color, which I love. I chose turmeric because it is produced organically in Oaxaca, Mexico. The health benefits are amazing and the color I love to use to make recipes look more alive, like pickles or in this case, the curtido.
1 whole cabbage
1 jalapeño pepper
6 or 8 spring onions
5 cloves of garlic
1 tbsp powdered turmeric
1 kilo of carrots
1 liter of water
50 grams of salt
Slice every ingredient thin. Chop the garlic very small. Mix the salt and water in a different jar. Mix all the solid ingredients and massage them until you can squeeze water out. Use gloves so you don't get chills on your hands. Put everything pressed on a fermenting pot or glass jar. Cover it with the salty brine from before. Ferment for 5 to 7 days.