Fermented Carrots

This title may not grab your taste buds, but it should! I’ve been scouting around for something to do with all the carrots I’ve got, and bumped into this gem from the inspiring team at Cornersmith– a cafe and picklery in Sydney who barter fresh produce for pickles (how dreamy); and hold a tomato day, providing company (and red wine) for the big mission that is tomato bottling. Oh how I would love to move in! This is their recipe. Unchanged by me (apart from the egg sandwich bit).

Toss these carrots through a salad, nibble as a snack or add to an egg sandwich.

For x4 330ml jars

10g salt
500g thinly sliced carrots
1 thinly sliced brown onion
40g fresh tumeric*, grated
40g fresh ginger root, grated

Make a brine by adding the salt to 500g water. Bring to the boil, then remove from the heat and leave to cool.

Sterilise your jars and lids. Leave them to cool.

Mix carrots, onions, tumeric and ginger together.
Pack the carrots into the jars, then pour the brine over until the vegetables are completely covered. Seal the jars.

Leave the jars at room temperature, out of direct sunlight for 2 – 4 days (the lids will pop up as fermentation happens), then put them in the fridge and wait a week before opening. They’ll last for 6months refrigerated.

*Keep tumeric root in the freezer and grate it from frozen, as needed. I’ve seen it in Asian Stores and Commonsense Organics.