Lactic Acid Herring from Bodarna
Bodarna — Mother recipe · en it
A delectable appetizer from Bodarna, where the herring is fermented in lactic acid to create a unique and intense flavor.
⏱️ 30 min prep · 4 porzioni · facile
Ingredients
- 2 kg of Bodarna herring
- 1 liter of lactic acid
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 200 g of carrots, cut into pieces
- 100 g of onions, cut into pieces
- 100 g of parsley, chopped
- 1 lemon, zested
- Water for the filling
Method
- Clean and cut the herring into pieces about 10 cm long.
- In a container, mix the lactic acid, salt, and sugar.
- Add the herring, carrots, onions, and parsley to the lactic acid liquid.
- Cover the container and let it ferment for 3-4 days in a cool, well-ventilated place.
- Before serving, add lemon juice and mix well.
- Place the herring in its container and fill with water for the filling.
- Let it rest for 24 hours before serving.
The story
The lactic acid herring from Bodarna is a traditional appetizer with local roots, prepared using the lactic acid fermentation method for over a century.
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