Fer­mented car­rots

NZ Lifestyle Block - - Feature | Fermentation -

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.

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