This ferment tastes good fermented and non-fermented (I had to sneak a taste, it smelled so good while pounding). I really enjoy how Indian spices lend themselves to ferments. No wonder India is know for their spices and pickles!
I’m trying to do ferments that are in season. One of the reasons we ferment is to preserve the fruits in vegetables in season so we can enjoy them out of season. But what is in season in North Dakota in March? Nothing. So I’m focusing on root vegetables that have may have made it this far in the season as well as beans, water and milk kefir, kombucha and sourdough. I can’t wait until we start getting some fresh grown veggies from our local CSA. I’m sure radishes will be up first and I have a few ideas.
Shredded Indian Carrots
- 3 lbs carrots, peeled and shredded
- 1 tsp turmeric
- 1-2 tsp red pepper flakes (left over mash from making hot chili sauce is perfect)
- 1″ knob of ginger, peeled and grated
- 1 tsp fenugreek
- 1 tsp mustard seed
- 19 gms of sea salt
Shred carrots either with a grater or in a food processor. Place in a large non-reactive bowl and add remaining ingredients. Mix well and let rest for about 15 mins. By now the salt should have released the juices from the carrots. You can mash it a bit with a kraut pounder, wooden spoon or just squeeze in your hands. Spoon into a fermentation vessel, pressing down so the carrots are submerged in their juices. If not enough juice is produced, add 2% brine to cover (19 gms sea salt per 1 quart water). Use a weight to keep the carrot submerged. Cover and let set at room temperature for about 5 days or until activity dies down. Move to cold storage.