Lacto-fermented carrots with grain, orange and pistachio salad

I always say that fermented vegetables are an acquired taste well worth acquiring. Although their flavour might seem funky at first, sour, effervescent and complex, the taste is ever-changing and quickly grows on you. This recipe is for a seasonal combination of carrots and herbs flavoured with orange zest – however, this method works for preserving many different vegetables, including gherkins, squash, turnip and even whole tomatoes. Lactofermentation is an enjoyable way to make the most of the season’s surplus, preserving the flavours of summer for the colder months ahead. I rely on it at home to preserve seasonal gluts from both our veg patch and veg box, saving money while also creating imaginative, delicious new ingredients to enjoy as condiments with our meals. 30 MINUTES + FERMENTING | SERVES 4 | EASY |

carrots 400g, left whole, or trimmed and halved or quartered if large

orange zest 3cm strip sage, basil or thyme a handful (optional)

sea salt flakes 12g

SALAD

cooked mixed grains 2 pouches

flat-leaf parsley a handful, stalks finely chopped, leaves picked

oranges 2, peeled and sliced

whole black peppercorns ground to make ½ tsp

pistachios a handful, chopped

sumac a big pinch

extra-virgin olive oil to serve

1 Wash and then tightly pack the carrots (cutting them if necessary) into a 500ml jar, leaving a 3cm gap at the top.

Add the orange zest and herbs, if using.

2 Make a 3% brine solution by stirring the salt into 400ml of water. When dissolved, pour the brine over the carrots until they are submerged. Cover loosely with a lid or a cheesecloth and set aside to ferment at room temperature for a minimum of four days or until bubbles start to appear. Either leave at room temperature to continue fermenting or transfer the jar to the fridge, which will slow the fermentation process. Vegetables in brine are at their best consumed within one month but will last for several months if needed.

3 For the salad, toss together the grains, parsley and plenty of the drained pickled carrots. Tip onto a platter and top with the orange slices, black pepper, pistachios, sumac and drizzle with plenty of olive oil.

PER SERVING 379 kcals | fat 14.3G saturates 2.3G | carbs 48.8G | sugars 12G fibre 10G | protein 8.7G | salt 0.6G

Tom Hunt is an award-winning chef, columnist and climate change campaigner. He owns acclaimed Bristol restaurant Poco Tapas Bar and has written two cookbooks, Eating for Pleasure, People & Planet and The Natural Cook.