Name: Polish carrots fermented in brine
Prep time: 168 h 20 min
Total time: 168 h
Cuisine: Polish
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

Description

Add flavor and healthy probiotics to carrots with this easy technique.

Ingredients

Scale

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

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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.