Fermented Ginger Carrots With Garlic and Seaweed

Hold on to that sweet and fresh Farm Fresh carrot flavour for months to come! This fermented carrot recipe makes a great relish - add it to burgers and sandwiches, or stir some into egg or chickpea salad for a hit of fermented goodness!

Fermented Ginger Carrots With Garlic and Seaweed

1 kg carrots* (2.2lb) (15 medium carrots)
4 T salt
1 t ginger*
1 to 3 cloves garlic*
⅓ to ½ C dried seaweed (kombu, wakame, etc.)
Peel or grate carrots. Mince the garlic and ginger, and break the seaweed into large pieces.

Place the carrots in a bowl with the salt, ginger, garlic and seaweed. Massage everything with your hands for a few minutes until the carrots start to let out water.

Transfer to a glass jar or fermentation jar, in small batches, each time compressing the carrots with your hand or with a pestle. The liquid produced should submerge the carrots.

Place a fermentation weight on the contents. Close the lid without tightening it too much, to let some pressure escape during fermentation. Place the jar on a small plate to collect any excess liquid. Leave to ferment at room temperature for 3 days to 3 weeks (or more). 


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