FERMENTED CARROTS – INDIAN AND MOROCCAN FLAVOURS
I just love Dearbhla Reynolds book “The Cultured Club”. I saw Dearbhla give a fermenting demonstration a few years ago and she was wonderful. If you ever get a chance to see her definitely do!!! Also if you are at all interested in fermenting, Dearbhla’s book is fabulous as it is so easy to follow and has so many delicious recipes in it.
Anyway, I made these two types of Fermented Carrots from her book, so want to show you what I did. I only had 750g of each type of Carrot, so I adjusted the recipe accordingly, but I have given you the recipe as per Dearbhla Reynolds book.
The process is the same for both types of Carrots!!
Indian Carrots:
- 1kg Carrots, peeled and coursely grated
- 1 knob fresh Ginger, peeled and grated
- 2 teaspoons Chilli Flakes
- 2 teaspoons Fenugreek
- 2 teaspoons Mustard Seeds
- 1 teaspoon Ground Turmeric
- 1 tablespoon Sea Salt
Moroccan Carrots
- 1kg Carrots, peeled and coarsely grated
- 2 Garlic Cloves grated
- 1 small bunch Corriander, chopped
- 1 tablespoon Lemon Juice
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 2 teaspoons Sea Salt
How to do it!!
Place the Carrots in a bowl, sprinkle over the Sea Salt and massage like mad, until the Carrots are wet. There needs to be quite a lot of liquid as the liquid needs to cover the carrots when you put them in your jar.
Add your flavourings as above depending on which Carrots you are making.
For my Moroccan Carrots I used a mixture of colored Carrots, that is why it looks so red.
Pack the mixture into a clean 1 litre jar (as photo), and press each handful down tightly so no air is trapped in the jar.
It needs to be packed in very tightly making sure that the Carrots are covered with their liquid.
Leave 2.5 cm space at the top of the jar.
Close the lid and allow to ferment for 5 days at room temperature.
I label mine with the date they are ready to eat.
Once ready store them in the fridge for up to six months.
