With their sweetness, carrots are a great vegetable to ferment. They take on the tang produced by lactic acid bacteria quite well and balance it out. With the addition of ginger, this recipe works well as a side dish or added to a salad.
30 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$40.99
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
Grey Celtic Sea Salt
Pickle Packer Vegetable Tamper
Pickle Packer Vegetable Tamper
$19.95
Pack in vegetables for small-batch fermentation with this Pickle Packer.
INGREDIENTS:
- 4 cups coarsely grated carrots
- 1 Tbsp. fresh grated ginger root
- 1 Tbsp. sea salt
INSTRUCTIONS:
- In a medium bowl, mix carrots, ginger, and sea salt. Knead with clean hands or use a Cabbage Crusher until there is enough liquid to cover.
- Transfer the mixture to a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or use a fermentation weight to keep the vegetables under the liquid.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.
