Prep time: 15 minutes
Fermenting time: 1 week
Storage: Up to 6 months in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Whole vegetables or fruit soaked in filtered water and salt solution
- To make a brine solution start with 1 litre of water, and add the 10 grams of Celtic sea salt for every % of brine solution required. For example, a 2% brine solution would be 1 litre of water with 20 grams of Celtic sea salt.
- 1 kg of carrots, try mixing orange and purple carrots
- 1 handful of fresh dill
- 4 cloves garlic, peeled
- 4 tsp Celtic sea salt or pink Himalayan salt
- 1 litre filtered water
- Wash and peel the carrots and place them whole in a fermenting vessel.
- Layer with fresh dill and the garlic.
- Mix the salt in the water and pour over the carrots. Cover and let sit for 7 or more days, taste, then store in a glass jar in the fridge.
Tip: The length of time for this ferment will depend on the thickness of the carrots.