A condiment that you’ll always have in your fridge! The fragrant spices blend perfectly with the sweetness of carrots and the tangy taste of fermentation. These carrots bring a bit of freshness to Indian dishes, Asian stir-fries and sandwiches lacking in personality.
Did you know? The word "curry" refers to a mixture of spices. The one we are used to is called "Madras curry". It's technically an English blend inspired by Indian spices. While its flavors are widespread and popular, don't hesitate to try other spice blends!
- Difficulty level: easy
- Type of fermentation: lactic
- Preparation time: 20 minutes
- Fermentation time: 3 weeks
This is an example of equipment, but you can use 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 tsp sea salt
- 1-2 tbsp. of Madras curry, any other inspiring curry, or homemade curry *
- 1 tsp. cumin
- 1 tsp. cilantro
- 1 tsp. turmeric
- ½ tsp. black pepper or cayenne
- 1 clove of garlic, minced
- 1 pinch of powdered cardamom
* There are dozens of types of curries. Make your taste buds travel by getting your hands on a white curry, a red curry from Sri Lanka, a curry from Trinidad or a curry from Jamaica. It's up to you to explore the possibilities! The spices can be whole or ground.
- Peel the carrots if desired. In a food processor or grater, grate the carrots. Place them in a bowl and add salt and spices.
- Massage everything with your hands for a few minutes, until the carrots start to exude water, or until your hands have a nice yellow color.
- Transfer to a glass jar or fermentation jug, in small batches, each time compressing the carrots with your hand or with a pestle. The carrots should end up under the brine produced.
- To prevent the carrot pieces from rising to the surface, use a fermentation weight to keep the vegetables under the brine.
- Close the lid without tightening it too much to let the pressure escape during fermentation (optional if you have an airlock allowing the CO2 to escape)
- Place the jar on a small plate to collect any excess liquid (or have fun cleaning up yellow stains!)
Leave to ferment at room temperature for 3 weeks (or more).
Open the jar and enjoy! The carrots should smell like the spices, and taste just a bit tangy. Place on the table as soon as you serve an Indian-inspired stew, curry or soup, or make a memorable carrot slaw. Store for 1 year or more in the refrigerator.