Fermenting carrots (kiszona marchewka) and other vegetables in brine (lacto-fermentation) is a popular way to preserve food in Poland. The carrots are submerged in saltwater, which creates an oxygen-free environment that allows lactobacillus bacteria (a beneficial probiotic) to thrive.
The bacteria consume natural sugars, resulting in a tangy taste while preserving the carrots with lactic acid. I left the carrots on the counter for a week. I tasted them occasionally and moved them to the refrigerator to slow down the process when they were tart enough.
I’ve served these alongside hot dogs and will add them to bowls that I make for lunch with a grain, protein, and veggies. They can also be diced and added to meat dishes, green salads, sandwiches, or potato salad.
The popularity of brine-preserved foods in Poland
A waiter I knew in Poznan helped me with translating a document. To say thank you, I brought him some of the baked goods and boozy candies that I’d been making at home. He reciprocated by bringing me a jar of his mother’s cucumbers preserved in brine.
Yes, this young man had brought jars of homemade pickles and kept them in his college dormitory room to have a taste of home. My daughters used to ask for homemade cookies, but never vegetables.
I know my Polish friends will say pickles are made with vinegar. These are not pickles. I stand corrected, but pickle is just an easier term to use in English.
You can use this technique with all kinds of vegetables: cucumbers, asparagus, cauliflower, and onions. Add in your favorite spices and aromatics. Be creative.
Historically, a summer crop would be preserved this way, kept in the pantry or under the beds, and enjoyed until the following harvest season. Since I’m buying my veggies at the market and they’re ready within. a week, I’m just making a few jars at a time, storing them in the fridge while they last. It’s easier to manage the inventory.
I hope you’ll try making Polish carrots preserved in brine. Let me know what you decide to preserve this way.
Smacznego!
Lois
Print
Polish carrots fermented in brine
- Prep Time: 20 minutes + 1 week
- Total Time: 1 week
- Yield: 8 cups 1x
- Category: Dinner, Lunch, Main or Side
- Method: fermentation
- Cuisine: Polish
Description
Add flavor and healthy probiotics to carrots with this easy technique.
Ingredients
- 2 pounds carrots (1 kg), peeled and sliced
- 1 onion, sliced
- 1/2 head garlic, cut crosswise
- 4 bay leaves
- 1-inch cube of ginger root, peeled and sliced
- 1/2 teaspoon dill seeds
- 8 allspice berries
- 20 black peppercorns
- 2 tablespoons sea salt (no-iodine)
- Filtered water
Instructions
- Divide carrots, onion, garlic, bay leaves, ginger, dill seeds, allspice, pepper corns, and salt into 4 clean pint jars, leaving about 1 inch of space at the top.
- Fill with filtered or bottled water. I’ve found it difficult to get a good fermentation with my tap water, which contains chlorine.
- Top with fermentation weights or a snack-sized baggie with a few tablespoons of water to keep the carrots submerged in the brine. This helps to keep mold from forming.
- Cover loosely with lids (you should burp the jars daily) or use cheesecloth or a paper towel, securing with twine or a rubber band. Store at room temperature for approximately one week. Taste the carrots for the desired tartness. Move to the refrigerator when ready.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Leave a Reply