Ingredients
-
6 medium sized carrots
-
3 large cloves of garlic
-
1 lemon(Optional)
-
2 cups filtered water
-
2 tablespoons sea salt
-
2-3 sprigs of fresh dill(you can also use dried)
-
1 tablespoon of whey or liquid from another lacto acid fermentationsuch as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).
Directions
Carrots spiced with dill is a classic culinary pairing because the flavors are very complimentary. In this recipe you can also add in a few slices of lemon peel to get come extra zing. There are two ways you can do this recipe. One way is the cut your carrots into sticks, and the other is to grate the carrots on a rough setting. The one you choose should be dependent on what you want to use the relish for after fermentation.
Equipment
A sharp kitchen knife
A large chopping board
Vegetable peeler
Vegetable grater (only necessary if you are going to be making the grated version)
1 fermentation vessel with lid/seal
Steps
|
1
Done
|
Wash and peel the carrots |
|
2
Done
|
Grated option: If you are going to grate your carrots do it now. |
|
3
Done
|
Sliced option: If you have chosen the carrot stick option, slice your carrots into medium width carrot sticks. Check the height of your jar to make sure that you are not making them too long. |
|
4
Done
|
Peel the garlic cloves and cut them into nice chunky rounds. |
|
5
Done
|
Slice the lemon. |
|
6
Done
|
Now pack your fermentation container by standing the carrots sticks upright in it, and inserting the dill, garlic chunks and lemon slices. If you have grated the carrots, spoon them into the fermentation jar, inserting the garlic and lemon pieces every now and again. |
|
7
Done
|
Sprinkle the salt over the ingredients and pour water until it covers the carrot, but make sure to leave a one inch space the surface of the liquid and the lid. |
|
8
Done
|
Screw on your lid and leave to ferment for 2-3 days. If you are not happy with the level of sourness, you can let the fermentation continue for a couple more days before you refrigerate. Remember, if you are not using a Fido jar, or have an airlock in place, you must burp your ferment daily to prevent potential explosions. |
