Saturday, 13 May 2017
It was a few weeks ago that I said I was going to make fermented carrots. I got distracted that day and remained distracted for a while but I eventually made them.
It's easy enough, I just cut my carrots into sticks, put a clove of garlic in, a few slices of ginger (I wanted to make ginger flavoured carrots but didn't have the three inches of ginger root so we have "fusion" carrots instead) then covered in brine.
After two days fermentation I taste tested and it was just like carrot in salt water. After about five days I had another try and they have developed a more complex flavour: carroty, garlicky and tangy.
It's a more interesting (and cheap) way to get some probiotics than a capsule but I can't figure out what to eat with them. It's not salad weather or I would put them on a plate of veggies.
Maybe they would be nice with some kind of cheese. I probably should have thought of this before.....
at May 13, 2017