Supercharged Fermented Carrot Sticks

This recipe makes enough to fill 2 x 500ml glass jars.

INGREDIENTS

500g fresh carrots.

1 garlic clove sliced

2 tablespoons of celtic sea salt. It is worth getting this kind of unprocessed salt.

2 cups of filtered spring water

1 Cabbage leaf

METHOD

Peel and slice your carrots lengthways into sticks. It works well to quarter them and trim them so that they will fit lengthwise into your chosen jar.

Completely Dissolve the seas salt in the water to make the brine and set aside.

Slice the garlic clove and add about 3 slices to the bottom of each jar. Add the carrot sticks to the jars, Depending on the size of the carrots, you should fit between 4-5 carrots per jar.

Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.

Cut the cabbage leaf into a square that’s a little larger than the jar lid. It’s really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them floating up.

Place the airtight lid on and place in your pantry cupboard for 7 to 10 days.

You will need to burp the jars every day to make sure you release the pressure build up. I do it really quickly so that just a little air is released. If all is going well there will be quite a lot of fizzing after a few days so be careful that it doesn’t overflow!

After 7 to 10 days they should be ready to eat! You can leave them in your cupboard if it’s cool or place in the fridge. It’s not necessary to keep them in the fridge but I really like a cold carrot stick!

Vegetables preserved this way should keep in a cool dark place for many, many months or even years apparently! Use your own judgement when it comes to monitoring them – if they smell really bad or have gone mouldy then it’s time to let go!

Source

/r/food Thread Link - i.imgur.com