Follow these steps to ferment any sturdy vegetable such as daikon radish, kohlrabi or cauliflower florets. These carrots, which are quite sweet, are great tossed through a hearty salad, added to stir-fries or even baked on top of a savoury tart. If you want your family to eat fermented vegetables, this is a good place to start.
2 tsp salt 500ml water 500g carrots, thinly sliced 1 onion, thinly sliced 40g fresh turmeric, finely grated 40g ginger, finely grated Method Make a brine by combining the salt and water in a pot and bringing to the boil, to dissolve the salt, then let it cool to room temperature. Add the vegetables, ginger and turmeric to the jar – pack the mixture tightly. Top up with brine until the vegetables are completely covered, leaving air space at the top of the jar. Wipe the rims of the jars with a paper towel, then seal. Leave the jars at room temperature, for 2-4 days. Transfer the jars to the fridge and leave for a week before using. Fermented carrots will keep for up to 6 months in the fridge.