Fermented Carrots with Turmeric Recipe

Apply this recipe to any veggies in your fridge.

Fermented Carrots with Turmeric

This recipe is great for the big bag of carrots in your fridge that you don’t want to go bad, but you don’t know what to do with. Rather than letting them end up in your compost bin, whip up some brine and preserve them! This recipe is super quick and can be applied to pretty much any extra veggies you have in your fridge that need to be used up.

I like to sneak turmeric whenever I can, as it’s said to be an anti-inflammatory and a powerful antioxidant. It helps, though, when whatever your adding turmeric to is already bright orange in color, so it doesn’t seem so out of place.

The healthy properties of turmeric are better absorbed by the body when black pepper is consumed alongside it. It’s one of those cool relationships that exist in the magical world of food.

Fermented Carrots with turmeric

By fermenting the carrots and turmeric, you are preserving them by providing an environment where “spoiler” bacteria can’t survive. You’re also cultivating lactic acid bacteria, which increase nutrient density. The lactic acid bacteria digest carbohydrates and produce vitamins and enzymes as a byproduct.

While this is really cool stuff, this pot of gold TASTES delicious, too. It’s got a nice crunchy texture that makes it a great condiment.

Since carrots don’t hold a ton of water as cabbage does, you’ll need to assist it by making a brine.

A good brine ratio is 1/2 cup salt to one-gallon water. This can be adjusted to whatever size you want, but I usually just make a full gallon of brine and see what I can ferment in my fridge–try it and get creative!

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INGREDIENTS

  • Carrots: You will need about four large carrots
  • Fresh Turmeric: Most of the flavor will come from turmeric.
  • Black Pepper: For each bottle, use 2 tbsp of lemon juice, then some to cut up for garnish (optional). Fresh lemon juice is tart and bright. It’s a great addition to any water kefir recipe but also plays well with other citrus fruits.
  • Garlic:Garlic helps form the paste, the raw garlic sharpness mellows out during the fermentation. If you must, powdered garlic is better than nothing.
  • Scallions: Scallions add a vivid pop of color and a fresh, mild onion flavor
  • Brine: This is what your veggies will ferment in.
  • A Follower: This could be a cabbage or lettuce leaf, a piece of wax paper, anything that will lay across the top of the contents and act as a barrier.

 

Fermented Carrots with Turmeric Recipe

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Recipe by Fermentaholics Course: Fermented Carrots, Carrots, TurmericCuisine: Fermented FoodsDifficulty: Easy

Quart

1

Prep time

10

minutes

Second Fermentation

3 Days

This fermented carrot with turmeric recipe will make one quart.

Ingredients

  • 4 Large Carrots (Grated)

  • 4 TBSP Fresh Turmeric (Grated)

  • 1 TSP Black Pepper

  • 4 Diced Cloves of Garlic

  • 3 Sliced Scallions

  • 1-2 Cups Brine

  • SUPPLIES
  • 1 Quart Mason Jar

  • Fermentation Weights

Directions

  • Add the carrots, turmeric, pepper, garlic, and scallions into a bowl to mix it all up – then add to a quart jar.
  • Pour in enough brine to just cover the carrots.
  • Place the follower (cabbage leaf in photos below) in the jar and press down firmly until the brine covers it as well. Add more brine if needed.
  • Add fermenting weight and make sure everything is hanging out below the brine.
  • If the weight you choose allows, place the lid loosely on top of the jar. If not, cover with a dishtowel and set aside to ferment.
  • Allow the carrots to ferment for about a week. This time frame is pretty loose and depends on the flavor and texture you want to achieve. You can begin tasting around day 3 to see if that’s how you like it. Experiment and see what you prefer!

Notes

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