Introduction: Gingered Carrots - Slow Fermented
I've been enjoying the health benefits of fermented foods lately, as well as the amazing flavors. After making (and creating Instructables for), sauerkraut, curry kraut, and pickles, I was looking for something different. I came across this recipe in the guide that came with my Pickle Pipe, and after a couple of modifications, I took the plunge. The results were spectacular. While this recipe takes a fair bit of prep-work and a slow patient wait, it is well worth it.
- 1 lb rainbow carrots
- 2 garlic cloves
- 1/4 tsp red chili flakes
- Ginger root (about the size of your thumb)
- 2 teaspoons salt dissolved in 2 cups water
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Step 1: Prep Ingredients
Add 2 tbsp salt to 2 cups warm water and allow salt to disolve. This process can be sped up by placing it in the microwave for 30-45 seconds, then stirring, repeating if necessary. Peel and slice the ginger as thinly as possible, your slices should be the thickness of a quarter or thinner. Peel and slice the garlic as well. Wash and peel the carrots, and with a sharp knife, julienne the carrots by hand. It will take some time (a pound of carrots is about 4 large carrots), but the result will be far superior to using a mandolin or other tool which could remove a significant amount of water, and flavor, from the carrots.
Step 2: Jar Time
Put the garlic and chili flakes in the bottom of the jar then layer the carrots and ginger until you reach the shoulder of the jar.
Step 3: Brine and Cap
Add the brine to the jar. Use enough to submerge the carrots and ginger. Wipe the rim of the jar and secure the Pickle Pipe on top. Set in a dark place to ferment for a month. Enjoy!
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