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Quick and Easy Probiotic Ginger Carrots with Coriander

1:04 PM

We have been watching my Mom's mini-farm while she's been on vacation, and guess who got into the carrot patch?! :-D  Don't worry Mom, I left some for you too!

These beauties were quickly made into lacto-fermented ginger carrots because the cucumber version that we made a couple weeks ago were SO good I couldn't help but try another variety (probably several varities when it's all said and done) of veggie using this method of preservation.

AND I used the greens in a cooked vegetarian greens and beans side-dish last night.  Did you know you can eat carrot greens?  YEP!   Don't waste 'em, they're delicious and the feathery part cooks up just like any other cooking green.  I'll be using the stalks as part of my next veggie stock when I get around to it.

Ginger Carrots with Coriander
8-10 medium carrots, cut into sticks
3 inches fresh ginger, peeled and cut into "matchsticks"
1 oz seasalt
1 quart water
2 wide-mouthed pint jars with lids
1 quart-sized jar
Coriander to taste (I used about 1 tbsp)

Now that I've made a few batches of lacto-fermented veggies, I've come to find out that you DO NOT need anything fancy, like airlocks or special lids.  As long as you're around to "burp" your ferment 1 or 2 times a day for the first few days, there shouldn't be an issue.   If the lid feels tight like there's a bubble underneath it, unscrew the lid and release the air.  Then give it a little shake, and grin at the bubbles that are forming.  You're only days away from YUM!  And if you need to leave your ferment unattended for a few days (as in, you go on vacation), place it in the refrigerator and then take it back out to finish off when you come home.

Fill a quart-sized Mason jar (they usually have the measurements on the side of the jar) with water to the "quart" line, then add 1 oz kosher, or seasalt.   Add coriander and stir until the salt is completely dissolved.  No need to heat the brine!

Carefully stuff your pint jars with carrots and ginger.  Pour the brine over the veggies.  Screw the caps down tight and give the jars a shake.  Place on the counter and check every 12-14 hours to see if they need burping.  :-)

 Here they are!!  Oh, and Dilly beans too, I'll do a write-up on those next :-)


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