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Fermented carrot

This recipe is from Christian Weij from his book Verrot Lekker (51115980).

Carrot is particularly suitable for fermentation. For example, whole to preserve for a long time, grated to use as a salad, or in thin strips with cabbage as a kind of atjar tjampoer. The sugars in the carrots are also good food for yeast. This even allows you to make wine from carrots.
 
Whole carrots for later
These fermented carrots can be kept for at least a year. They are delicious as a snack and work fantastically in a hutspot with creamy mashed potatoes and raw onion.

Ingredients

1cumin seeds
900mlCold water
2sprigs of parsley
1kgCarrots
30gSea salt
2-liter clamp jar
6peeled garlic cloves

Preparation

  1. Attach the rubber ring to the lid of the jar.
  2. Wash the carrots and cut off the tops. Stand the carrots upright in the jar and add the whole garlic cloves, salt, and herbs. The jar should not be filled more than 3 cm below the rim.
  3. Pour in just enough water to cover the carrots. Again, keep 3 cm below the rim of the jar.
  4. Seal the jar airtight so that mold cannot form.
  5. Turn the jar upside down and back a few times so the salt mixes well with the water.
  6. Let the carrots ferment at room temperature.
  7. Taste after 2 weeks to see if the carrots are sour. If they are not yet sour, or if you want them more sour, leave the jar at room temperature for a few more days and taste again.
  8. Store the jar in a cool place to (almost) stop the fermentation.