CARROT STICK FERMENT
Always make sure the lids you use are in good condition, as exposed metal can react with the brine as it acidifies. This will inevitably ruin your ferments.
To ensure salt-tolerant Lactobacillus species will be the dominant bacteria in our ferments, we add up to 3 per cent salt to our vegetable ferments. We use natural sea salt, without preservatives and anti-clotting agents. You can increase or decrease this amount according to your own tastebuds.
Part of the beauty of fermenting foods is that we can use almost anything to make delicious ferments. It doesn’t need to be the prettiest carrot to make the cut.
Veges can also be fermented whole or cut to any shape or size.
It is really important that your vegetables remain fully submerged in the brine. Any bit that pops out and is exposed to air becomes a breeding ground for mould and other bacteria that will spoil the jar.
To know that we’ve done a good job, we use our senses. If it smells rotten – we throw it to the compost. If it has green mould – we throw it to the compost.
When you first introduce fermented foods to your diet, do it gradually, and in small amounts. These are potent foods that will help you develop a healthier gut microbiome, but they can be the cause of an uncomfortable disturbance if you overwhelm your body with them.
Carrots sticks are a vegetable ferment that is easy to make and is often popular with kids.
Cut carrots into long sticks or leave small carrots whole.
Place in a jar – laying the jar on its side at this stage makes it easier to stack the carrot sticks neatly.
Mix salt and water, at a ratio of 1 teaspoon of salt per 1 cup of water, and cover the carrots. This basic brine ratio – 1 teaspoon for 1 cup – works with all other vegetables too.
Place a weight to keep the carrots completely submerged in the brine and place a lid or an airlock on the jar.
Be sure to leave a gap between the liquid and the top of the jar – there should be at least 1-2cm at the top without liquid.
Place the jar in a cool location, with a plate underneath in case the liquid spills over.
Variations to this recipe include adding fresh herbs and spices such as dill, cilantro, allspice, rosemary, black pepper, chilli, turmeric. You can also try mixing in other vegetables with the carrots. Adding some beetroot will colour the carrots pink.