This condiment is fresh and goes with everything! These finely sliced carrots go into your salads, accompany your grilled meats and slide into any burger or sandwich. Their secret? Seaweed, which adds a little umami taste that says "come back for seconds!" - and believe us, we do come back!
- Difficulty level: easy
- Type of fermentation: lactic
- Preparation time: 20 minutes
- Fermentation time: 21 days
This is one example of equipment, but you could use the containers of your choice.
- 2 mason jars of 500 ml (2 cups) with wide mouths.
- Airtight lid (recommended)
- Glass weight, or Viscodisc (recommended)
- Airlock (optional)
- 1 kg (2.2 lb) carrots
- 4 tbsp. sea salt
- 1 tsp ginger
- 1-3 cloves of garlic
- ⅓ to ½ cup of dried seaweed (kombu, wakame, etc.)
- Peel the carrots if desired. With a vegetable peeler and a little patience, make carrot strips. Otherwise, use a food processor, a cheese grater or mandolin to go a little faster.
- Mince the garlic and ginger, and break the seaweed into large pieces.
- Place the carrots in a bowl with the salt, ginger, garlic and seaweed.
- Massage everything with your hands for a few minutes, until the carrots start to let out water.
- Transfer to a glass jar or fermentation jug, in small batches, each time compressing the carrots with your hand or with a pestle. The liquid produced should submerge the carrots.
- To prevent carrot pieces from rising to the surface, place a fermentation weight on the contents.
- Close the lid without tightening it too much, to let some pressure escape during fermentation.
- Place the jar on a small plate to collect any excess liquid.
- Leave to ferment at room temperature for 3 weeks (or more).
Open the jar and enjoy. The carrots should smell like garlic and ginger with a tart, slightly marine fragrance. Store for 1 year or more in the refrigerator.