Ginger carrots with black sesame ~ so good it’s always gone in a couple of days. A slight adaptation of the original recipe from the beautiful book ‘The Farmhouse Culture Guide to Fermenting’ by Kathryn Lukas & Shane Peterson.

It’s delicious on it’s own as a side, with curries and rice or tossed through salads to add some warmth and umami.

Ginger Carrots

Ingredients:

• 900g grated carrots
• 30g grated peeled ginger
• 20g course unrefined sea salt
• 15 grams black sesame seeds
• 50ml natural from (from a sauerkraut or even kimchi)

+ 1 litre kilner jar

Method:

1. Combine all the ingredients in a mixing bowl and squeeze and mix everything together for 5 minutes.
2. When you can grab a handful of shredded carrots and squeeze the liquid out of it easily, it’s ready.
3. Press the carrot mixture into your kilner jar a handful at a time, pressing it down firmly after each addition.
4. Make sure the carrots are completely submerged in the brine.
5. Seal the jar and leave to ferment for 1 – 2 weeks in a cool dark place.
6. Taste the carrots after the allocated time to see if the flavour and sourness are to your liking.
7. If they’re not sour enough, reseal the jar and let them ferment for another week, then taste again.
8. When the carrots are sour to your liking, move to the fridge and store for up to 10 months.
9. Enjoy :~)