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Curried Carrots, Revamped

I struggle with what to call my pickles.  Calling them pickles makes people think of vinegar pickles, which these are not.  Nothing against vinegar pickles, I just like lactofermented pickles better not to mention the fact they are so much healthier for you (have you read my post on Natural Fermentation vs Vinegar Pickling?).  The word “fermented” makes people think of alcohol.  Tack on the prefix “lacto” and I really lose most people.

This is an older recipe but a goodie.  Revamped for anaerobic fermentation  just to avoid confusion about whether to use whey and how much salt you actually need and I no longer recommend “loosely covering” your ferments.  Seal ’em up tight!

 

Carrots with Indian Spices

  • 1 lb baby carrots (or grown-up carrots cut into spears)
  • 2 tsp mustard seeds
  • 2 tsp chili powder
  • 1″ knob of ginger, sliced
  • 2 garlic cloves, smashed
  • 1 tsp cumin
  • 1/2 tsp fenugreek
  • 2% salt brine (19 gms of salt per quart of water)

Layer carrots and spices in a fermentation vessel (Pickl-it is my preferred vessel) up to the shoulder.  Pour brine over everything making sure it is all submerged.  Use a weight like the Dunk’R to push and keep everything under the brine.  Seal the jar, don’t forget to fill the airlock with water and let set for about 5-7 days or until bubble activity subsides.  Carrots just get better with time.  They might be pretty crunchy/fresh tasting after only a week out but they will continue to sour in the fridge.  I like my carrots best after they’ve been in teh fridge for about a month.  Carrots are a hard vegetable that will keep for a year or longer in cold storage in a well sealed jar like a Fido.


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