Fermented carrots


Fancy a ferment? You might not have thought of it before, but fermenting is a fab way to use up vegetables and make them last longer. It's easier than you'd think and don't be afraid to experiment with different flavours. This recipe uses a 500ml jar but depending on the size of your container aim for 5% salt to make your brine - so for 1,000ml of water you'd want 50g of salt.

Carrots, enough to fill your jar
25 grams or roughly one tablespoon of good quality salt
500ml of water
Flavouring of your choice - 1 inch of ginger, 2-3 garlic cloves, sprig of dill
Sterilize a glass jar by placing on oven racks, with space between them and heat at 120C for 10-15 minutes. Or you can put jars in a large pot of boiling water for 10 minutes then drain upside down on a clean tea towel and dry in the oven.
Slice and peel your flavouring of choice - we recommend garlic, ginger or dill - and place at the bottom of your clean resealable jar.
Cut your carrots into batons, leaving the skin on, and place them on top of your flavouring of choice. Cut them so that there is about one inch of space from the top of the jar. Pack them upright in the jar so that they are unlikely to move or float about once submerged.
Create your brine by pouring the salt into the water and mixing till it dissolves.
Pour your brine over the carrots and flavouring, giving the jar a small shake from side to side to ensure the liquid is fully covering the carrots.
The thing to remember is 'under the brine is fine' - if your carrots look like they might float then weigh them down.
Seal the jar and store in a warm place for 5 - 10 days. You will need to 'burp' your jar to let the gases from the fermenting process escape. Simply open the jar every other day to check how it's getting on. You'll know the carrots are done when the fermenting bubbles stop rising to the top and the carrots have a tangy taste.
Store in the fridge once the fermenting process is complete and enjoy with hummus, dips or in salad. They will last a good 6 months or more in the fridge so if you have room to store them then don't be afraid to make several batches.