Why use Guérande salt to preserve your food?
Take advantage of the pretty little local markets that are multiplying to cook at home! Get inspired by recipes from grandmothers and make your own jars using our Guérande salt water brine method. Lebanese-style turnips, early carrots with Guérande salt, sauerkraut for winter... preserve your favorite dishes to enjoy all year round!
Summary
Guérande salt water: the essential ingredient in brine
Summer, autumn, winter, spring, brine lets you enjoy every food all year round! This water- and salt-based preparation is widely used in cooking to preserve foods and their flavors through lacto-fermentation.
Lacto-fermentation
Ancient preservation process that consists of leaving food to macerate in order to trigger a proliferation of lactic bacteria and thus increase the shelf life of the food.
Make your own Le Guérandais Guérande salt water
For 1L of water, count 100g of coarse grey Guérande sea salt:
- Heat the water over low heat so that the salt dissolves well, then leave to cool for a few minutes.Pour the water into an airtight glass jar.
- Immerge the food in the Guérande salt water (cucumber, for example) along with spices and herbs such as fennel, thyme or rosemary...
What are the benefits of Guérande salt water in the kitchen?
A healthy dose of energy!
The brine's concentration of Guérande salt boosts the nutritional value of food tenfold by allowing lactic acid bacteria to thrive. Don't panic, these are good bacteria that rejuvenate our intestinal flora! Lacto-fermented foods contain lactic acid, a natural preservative that provides more vitamins!
Meats even more tender!
When you marinate a turkey fillet or other meat in Guérande salt water, the salt makes the proteins react and increases their ability to retain water during cooking... The meat is then much juicier and chewier to the delight of gourmets!
More recipe ideas
While Guérande salt brine is perfect for vegetables, its benefits are the same for most foods! Fruits such as apples and pears can also be preserved in Guérande salt brine, but beware: in high doses, it can dissipate their sweet taste.
Did you know?
A fermented vegetable can contain up to 10 times more vitamin C than a fresh vegetable. Find out more about brining at Neither raw nor cooked.
Cabbage: the pickled food par excellence
Brining has been the most common way of making sauerkraut for centuries. Sauerkraut is synonymous with "brined" cabbage, which is tangier and crunchier. Le Guérandais coarse grey Guérande salt will therefore be your indispensable ally throughout your recipe!
Tart and crunchy cabbage How does it work?
1. Simply dip your thinly sliced red cabbage into a glass jar of coarse grey Guérande salt. Be careful, it must be airtight enough not to let in too much oxygen.
2. Leave to stand for 3 weeks, during which time the cabbage will ferment.
3. On the big day, rinse your "pickled" red cabbage, cook it and reheat it with shallots, smoked bacon and a nice Morteau sausage... Just enjoy!
Discover our sauerkraut recipe
