Follow these same steps to ferment any sturdy vegetables you have on hand: try beetroot (beets), radishes, kohlrabi or cauliflower florets. These are great tossed through a salad. They’re also surprisingly sweet. If you’re ever going to get a kid to eat fermented vegetables, this would be the place to start.
up to 6 months
- 4 x 300 ml (101⁄2 fl oz) jars
- 10 g (1⁄4 oz) salt
- 500 g (1 lb 2 oz) carrots, thinly sliced
- 1 brown onion, thinly sliced
- 40 g (11⁄2 oz) fresh turmeric, finely grated
- 40 g (11⁄2 oz) ginger, finely grated
What To Do:
- Make a brine by adding the salt to 500 ml (17 fl oz/2 cups) water in a non-reactive saucepan.
- Bring to the boil, then remove from the heat and leave to cool to room temperature.
- Meanwhile, sterilize your jars (see page 250) and leave them to cool completely.
- Mix together your carrots, onions, turmeric and ginger.
- Pack the carrot mixture into the jars (see page 252 for more on packing techniques), then fill the jars with the brine until the vegetables are completely covered. Wipe the rims of the jars with paper towel and seal.
- Let the jars sit at room temperature, but out of direct sunlight, for 2–4 days.
- During this time, the lids will start to pop up, which is a sign of the fermenting process (see pages 256–259 for some fermenting tips).
- Transfer the jars to the fridge and leave for a week before using. Refrigerated, the fermented carrots will keep for up to 6 months.
Recipes and images from Cornersmith: Recipes from the Café and Picklery by Alex Howery-Elliott and James Grant (Murdoch Books) available in all good bookstores and online.