Just like the fermented mangosteen extract, I terminated the fermented 3C (cucumber, carrots and celery) one day before due. I was hoping the 24 hours shorter difference do not have a significant effect in flavor and nutritive value.
No extra water was added to setup. The resulting liquid is a mixture of sugar plus natural water content from cucumber, carrots and celery. Sugar crystals extracted some juice from the commodities. The juice in return return dissolved the sugar crystals. The native microflora fermented the sugar to alcohol, to lactic acid. Or whatever reaction that might be suitable. I am not sure what it really is. The cloudy liquid appearance is also puzzling me.
It is sweet sour with strong spicy astringent celery flavor. The flavors of carrots and cucumber were overpowered by. However, their crunchy property have significant contribution to overall flavor. Eating a crunchy stuff is really fulfilling.
I was instructed to eat the liquid and veggies separately but I love to take it like a nicely prepared atchara.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.