Fermented or pickled carrots are a healthy snack. Crispy, with a pleasant sourness. Such carrots complement many dishes well. It goes well with a variety of dips. I especially like it in combination with hummus. These bright orange sticks can add vibrant colors to your table.
Ingredients (per jar 0.5l.):
- Carrots – 2 pcs.
- Cabbage leaf – 2 pcs.
- Water – 1 liter
- Ginger root – 2 cm
- Allspice peas – 3 pcs.
- Bay leaf – 1 pc.
- Carnation – 3 pcs.
- Coriander – 0.5 tsp
- Mustard seed – 0.5 tsp
- Sea salt (or rock salt) – 50 gr.
Cooking process
1 First, we need to prepare the pickle. Pour 1 liter of water into a pan and bring it to a boil. Add salt and all the spices. Stir, remove from heat and cool. The spicy pickle is ready.
2 Pre-washed and peeled carrots, cut into sticks. In this case, the sticks should be 2-3 cm shorter than the height of the jar in which the carrots will be fermented.
3 Next, cut the peeled ginger root into small circles.
4 Put ginger at the bottom of the jar. Then fill it tightly with carrots. In this case, we leave free space on top. This is necessary in order for the brine to cover the carrots by 2-3 cm.
5 The next step is to cover the carrots with a cabbage leaf and fill the jar with brine. Carrots must be completely covered with brine! If this does not happen, you can use the rolled cabbage leaf as oppression.
6 Close the jar tightly with a lid. Leave the carrots to ferment at room temperature for 2 weeks. The temperature in the room should not be higher than 25 С degrees, and even better not higher than 22 С degrees. Also, the jar should not stand in direct sunlight, it is better to choose a dark place (you can cover it with a kitchen napkin). When doing this, make sure that the brine always covers the carrots.
Open the lid slightly every day to release any accumulated carbon dioxide.
7 After two weeks, put the jar of carrots in the refrigerator for another two weeks.
Finished fermented carrots should be refrigerated.
Fermentation is one of the best ways to preserve and maximize the benefits of vegetables and fruits. For example, pickled carrots are not inferior to fresh ones in their useful properties. It is rich in vitamins, minerals and probiotics.
Helpful advice!
When the carrots are eaten, do not pour out the brine. It will come in handy next time. By adding brine, already enriched with lactic acid bacteria, we speed up the fermentation process.
Fermented Lemons Recipe https://takajaeda.com/en/recipes-en/preserved-lemons/
Pickled garlic recipe https://takajaeda.com/en/recipes-en/pickled-garlic/