Lacto-Fermented Gingery Carrots
Servings
1500 ml
Servings
1500 ml
Ingredients
  • 4-5large carrotswashed but unpeeled
  • 2inches gingersliced into matchsticks
  • 2tsp sea salt
  • 1-1/2cups warm water
Instructions
  1. Chop your carrots into matchstick ensuring that they will fit into your jar (leaving enough space for the Pickle Pebble/fermentation weight if you have one).
  2. Pack your carrots into your jar.
  3. Slid your ginger matchsticks into the empty spots between carrots.
  4. Prepare your brine in a measuring cup dissolving the salt in warm water. Pour the salt water over your carrots.
  5. Using your method of choice, ensure you veggies are submerged. I recommend the Pickle Pebbles but I’ve seen folks use cabbage leaves, a ziploc bag full of rocks etc.
  6. Place your Pickle Pipe over your jar (or a simple lid – but remember to burp).
  7. Allow to ferment for 1-2 weeks at room temperature. Once they are fermented to your satisfaction replace your Pickle Pipe with a regular mason jar lid and store in the fridge.