A friend dropped off some carrots for me and I decided to ferment them here is what I did with them-
First recipe- a mixed veggie ferment
In this first picture are grated carrot, red beet, parsnip, salsify (Tragopogon sp), Burdock roots (Arctium sp.) , ginger and curry spices.
I tossed all the veggies together then I dry roasted the spices which were- curry powder, mustard & cress seeds, pepper corns a coupler cloves. I made a brine which is about 2 table spoons of salt to 1 liter of water. I put the veggies in a big glass jar I added the roast spices to the brine and poured it all over the veggies. I push the veggies down so they were all submerged and placed my washed river pebbles on top to hold everything under the brine and then cover the top with a cotton cloth to keep dust and insects out.
This is what it looked like when ready to put in cupboard to ferment, time depends on your tastes and weather. Mine will probably sit for a few weeks then I will move it to cooler cupboard.
Second recipe- Ginger, Chilly Fermented Carrot Sticks
So here in this picture I have four different types of dried chillies, sliced ginger, smashed garlic and a few small dried lemons then the carrot sticks and the brine again 2 table spoons to 1 liter water which has some pepper corns, mustard seeds and cress seeds in it.
I put the carrot sticks, chilly and ginger into the jar and poured the brine over the top I then weighed the veggies down with pebbles and cover with cloth. Again it depend on weather and tastes, these will probably sit for about three weeks and then I will try them and if they aren’t to my taste I will leave them for long before moving to cooler cupboard.
Well that’s it for today I hope you enjoy these recipes and I hope it motivates you to have a go yourself.