We always have lacto-fermented carrots on hand. They’re wonderful added to a fresh garden salad, or, with the addition of yogurt, touch of honey, and drizzle of orange juice, they’re a new “fast food!”, turned into their very own side-salad!
Pickl-It Dilled Carrots
1 1/2 lbs grated organic carrots (don’t peel!)
3 heads dill or 1 T packed fresh dill weed
2% brine (19 grams Himalayan Pink fine-grind)
4 cups water
1 1/2 T water for airlock
- Load the 1-liter Pickl-It with grated carrots and dill
- Pack carrots to remove air pockets
- Dissolve salt in water; pour over carrots until brine-height reaches the “shoulder”.
- Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,
- Place Dunk’R on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk’R to press carrots/leaf, expressing oxygen
- Brine should extend 1-inch above carrots
- Snap the Pickl-It lid closed.
- Install airlock in lid (if it isn’t already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover
- Place Pickl-It in a dark corner of the counter – for 3 to 5 days – drape towel around Pickl-It, but not over airlock, blocking light
- Ideal fermenting temperature is 72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days
- Remove the airlock and insert the Pickl-It Plug’R for refrigerator storage.
Ideal fermenting temperature is 68°F-72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
For some interesting facts about lacto-fermented carrots, read here
|by Kathleen in Recipes | Permalink|
Did you know...
The Greeks held beet root in great esteem, offering it on a silver platter to the god, Apollo. In the middle ages, a meal was not considered complete without beetroot soup which would have been made from fermented beets.
—Greek Beet Soup
Thank you to my mentor, KathleenMills, the brain behind Pickl-It. Kathleen steered me to the science behind it all and the means to provide the correct conditions. Thank you, Kathleen, for all your wisdom and patience.
—Lisa Herndon of Lisa's Counter Culture