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Fermented Carrot Sticks

Written by Rachael on May 5th, 2015.      2 comments

Ingredients:
  • 2 – 2.5 kg carrots peeled and cut into sticks
  • 1.5 L water
  • 3 Tbsp of artisan salt
  • 4 small garlic cloves, peeled (or more if you like garlic!)
  • 2 big handfuls of fresh coriander (cilantro) leaves
  • 1 sachet of Mad Millie Aromatic Mesophilic or Fermented Vegetable Culture
Instructions:
  1. Make a brine by dissolving the salt in 1.5 L of boiled water. Set aside to cool.
  2. Sterilise the Sauerkraut Crock and all your equipment.
  3. Place garlic cloves and coriander in the bottom of the crock. Fill the crock with carrot sticks, fitting them in tightly and leaving at least 3-5 cm headspace to make sure the clay weights still fit in.
  4. Dissolve a sachet of culture in the cooled brine (make sure it is less than 30°C so you don’t kill the lactic acid bacteria!).
  5. Pour the brine over the carrot sticks. Use the clay weights to keep the vegetables under the liquid. Top up the brine if necessary, so there is about 1 cm of brine above the weights.
  6. Place the lid on the crock. Fill the moat with cooled boiled water making sure the holes in the lid are covered to make a seal.
  7. Culture at room temperature (16-21°C is preferred) until desired flavour is achieved (brine should taste sour).
  8. Once the carrots are finished (3-7 days), gently stir the crock contents to mix the garlic and coriander; put into sterilised jars and move to cold storage. The brine may appear cloudy. This is good and this means the bacteria is doing its work (unless the carrots smell rancid or have a rotten, slimy texture)! The flavour will continue to develop over time.
  9. After 2 weeks the carrots will have a nice acidic taste, but as it is a dynamic system, the flavours will continue to develop and the carrot texture will soften over time. The carrots can be kept in the fridge for several weeks.
 

2 Comments

Bec says ...
Can this be made without the culture? If so what adjustments do I need to make to this recipe?
Mad Millie says ...
Just leave the culture out but you will get lest probiotics
 
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