Fermented Carrots

Sue Maree P -

This method for fermented carrots is made without using any vinegar. Sometimes they are called pickled carrots. Fermented carrots are gently spiced with onions, garlic, mustard seeds, salt, bay leaves, or cloves. You must be patient as you can't eat them for a few months—perfect to eat all year round with salad, potatoes or meat. I love adding these carrots to my stews and stir-fries also.

Top 7 health benefits of fermenting | Good Food
Fermenting foods is believed to provide a source of probiotics which support a healthy gut. Nutritionist Jo Lewin discusses the benefits of this technique
Good FoodJo Williams – Registered nutritionist

In my video tutorial I used my large jar 22cm high but probably only needed my small jar.

Equipment

  • 1 glass jar:
  • 500g of carrots use a small jar = 0.50 litre (10.5 cm)
    1kg of carrots use a large jar = 1.8 litres (22 cm high)
KORKEN Burk med lock, klarglas, Höjd: 16.5 cm - IKEA
KORKEN Burk med lock, klarglas, Höjd: 16.5 cm. Burken har ett aromtätt lock, perfekt för konservering av din hemgjorda sylt och gelé. Det aromtäta locket behåller matens smak och doft längre.
IKEAIKEA


Ingredients

  • Carrots (grated) – 580g - 800g
  • Onions brown or red – 150g - 200g (3 small red test)
  • Garlic, cloves – 20g (about 4)
  • Mustard seeds – brown or yellow or both – 1.5 teaspoons
  • Bay leaves – 2 or 5 whole cloves
  • Fine salt eg 14g per kg I used 7g (1 teaspoon)
  • A piece of horseradish in thin slices for the top

Method

  1. Peel or scrub the carrots and grate them coarsely on a grater I always use my Kitchen Aid grater attachment on my food processor. I dislike grating manually.
  2. Peel and finely chop the onion or cut into thin strips. Peel and finely grate the garlic or slice it into thin slices.
  3. Put everything in the big bowl, sprinkle with the salt and add
    the spices. Then mix well and let stand for a while.
  4. Then using your gloved hands mash/massage the vegetables until the mixture starts
    juice properly.
  5. Pack tightly in well-cleaned glass jars up to 2 cm from the edge,
    and clean thoroughly around the edges. Don't over-fill!
  6. Add a layer of thinly sliced ​​horseradish and a weight on top and seal the jar.

Fermentation process

  1. Now place the jar on a deep plate or tray to catch any liquid that oozes out during the fermentation process. Avoid direct sunlight.

Timing
Step 1: Room temperature: 18 - 20 degrees – 10 days

Step 2: Refrigerator: 6 - 8 weeks, you could possibly eat after 20 days in the refrigerator but they taste better left a little longer.