Need to try this one…
Originally posted on Cooking Without Gluten:
I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result.
1.5 kg grated carrots, 1 medium head of garlic, fresh ginger 5-7cm piece, 1 chili pepper, 2 long sweet red peppers, 2 cloves, 27g sea salt.
Grate peeled carrots, add finely sliced 1 sweet red pepper. Put another sweet red pepper, peeled and finely grated ginger, chili pepper and garlic un food processor and make a fine paste. Add salt to grated carrots, massage carrots with your hands until juices appear, add garlic and ginger paste, cloves and mix it.
Press the mixture together until covered with juices. If not enough liquid, add brine (2% sea salt solution, 10g per 1 litre of water), put a plate to keep carrots under juices and put weight on the plate. I use glass…
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