Fermented Ginger Carrots with Black Sesame
So good it's always gone in a couple of days
This might just take the spot as one of my top favourite ferments of all time. There is high competition for those top spots, so that is really saying something.
This recipe comes from the beautiful book ‘The Farmhouse Culture Guide to Fermenting’ by Kathryn Lukas & Shane Peterson which was a gift from a lovely friend on my 31st birthday and has since become a go to for inspiration and stepping further into the addictive world of fermentation.
The book has been the jumping off point for many wonderful fermentation experiments and feel like it gave me the permission slip I was looking for to start playing and exploring the world outside of my trusty go to’s at the time.
It has some amazing suggestions on what to do with old kombucha SCOBY’S - face masks; ‘living plasters’ for cuts and scrapes; and slicing, sprinkling with sugar and drying out segments to make kombucha ‘candy’ that (I believe) taste like little heavenly pieces of dried mango.
This particular ferment never seems to last long in the fridge, as once it’s ready, it gets used on everything. I need to start making it in much, much bigger batches really.
It’s spicy, sweet and delicious eaten straight out of the jar.
It works well on it’s own as a slaw with a drizzle of sesame oil, as a garnish on curries, in sushi rolls, or tossed through salads to add some warmth and extra umami.
The sauerkraut brine in the recipe helps to speed up the fermentation process, but I have also made it without when there has been no sauerkraut to hand - just make sure to really squeeze the carrots and get them extra juicy before squashing them into the jar.
The mixture should be sitting under the liquid before you close the lid and leave it to ferment and do it’s thing - as I told my friends the other day when we were in the middle of making kimchi over zoom - when fermenting, air is not your friend.
I hope you enjoy,
Fleur x
GINGER CARROTS WITH BLACK SESAME
Ingredients:
900g grated carrots
30g grated peeled ginger
20g course unrefined sea salt
15 grams black sesame seeds
50ml natural from (from a sauerkraut or even kimchi)
+ 1 litre kilner jar
Method:
Combine all the ingredients in a mixing bowl and squeeze and mix everything together for 5 minutes.
When you can grab a handful of shredded carrots and squeeze the liquid out of it easily, it’s ready.
Press the carrot mixture into your kilner jar a handful at a time, pressing it down firmly after each addition.
Make sure the carrots are completely submerged in the brine.
Seal the jar and leave to ferment for 1 – 2 weeks in a cool dark place.
Taste the carrots after the allocated time to see if the flavour and sourness are to your liking.
If they’re not sour enough, reseal the jar and let them ferment for another week, then taste again.
When the carrots are sour to your liking, move to the fridge and store for up to 10 months.
Enjoy :~)
