Carrot pickles were my first fermenting adventure! I was surprised how super easy it was to press and pickle carrots. Use carrot pickles in salads, wraps, sandwiches or as a side dish for main meals. This recipe makes about 2 x 500ml jars.
8 large carrots
2 teaspoons of organic sea salt or kosher salt (don’t spare on this, it helps fermentation)
Probiotic fermented drink (I use Grainfields)
Clean and steralised jars if keeping for more than a few days
1. Wash carrots thoroughly and peel their skin.
2. Grate them using a grater or the fixture on your blender.
3. Add the carrot to the vegetable press and stir in 2 teaspoons of salt. Mix thoroughly.
4. Screw down disc as low as it can go and as tightly as possible.
5. Leave the carrot in the vegetable press for at least 2 hours. It is ready when the liquid from the vegetable rises and stays level for a while (and can’t rise anymore).
6. Unscrew the disc to relieve the pressure and stir the vegetable liquid through the carrot.
7. If you want to keep the carrot for more than a few days, wash some jars thoroughly in hot soapy water and sterilise them.
8. Place the carrot into the container or jars, leaving roughly a 1cm space at the top for ‘breathing room’.
9. Add enough probiotic drink to bring the liquid levels up to the top of the jar.
10. Eat now or screw lids tightly onto the jars and place in the fridge. Label your jars with a sticker to help keep track of time. The carrot will continue to ferment/pickle and will keep for a month or so. You can open the jars at any time and their taste will change depending on how long you’ve left them.
SOURCE: Angie Bertacco