When it comes to salads, generally I tend to prefer the fresh garden salads. Hence, I’ve previously shared the easy Asian cucumber salad recipe and balela salad recipe with you guys. Having said that, they do say that ‘Variety is the spice of life’. With that in mind, it doesn’t hurt to try something new every now and again like this fermented carrot salad recipe.
I love how my library of fermentation recipes is slowly but surely growing. Although some of them often need specialized equipment, this particular one only requires one quart jar. As for the ingredients there is indeed a long list of spices and herbs, but as usual feel free to substitute or exclude any of them. For the oil, I will stick to my olive oil for this one and save my avocado oil for other recipes. I still haven’t tried grape seed oil, but it’s only a matter of time. You should get about 12 servings from this recipe, which you can serve as either a side dish or topping.
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Here’s What You’ll Need:
- large carrots
- sea salt
- sauerkraut juice
- filtered water
- large red onion
- garlic
- olive oil or avocado oil or grape-seed oil
- apple cider vinegar
- ground coriander
- maple syrup crystals
- black pepper
- ground paprika
- salt (optional)
- vegetable peeler
- medium bowl
- fermentation weights (optional)
- coffee filter
- rubber band
- colander
Wash and dry your carrots before shaving them using the vegetable peeler. The fermenting juice is made in a separate bowl by mixing the sauerkraut juice, water and salt. This is then used to coat the carrots in the medium bowl, before packing everything into the jar. The carrots must always be covered by the liquid through out the 3 to 5 day fermentation period. Instead of using the jar lids, use a coffee filter held in place by a rubber band to cover your jars.
When the carrots have a sour pickle like smell they are ready. However before completing the salad by adding the rest of the ingredients, make sure that you remove any carrot shavings with any mold on them. The fermented carrots are then strained and washed with filtered water. With all the ingredients mixed in, you can finally screw on the lid and store the salad in your fridge. You’ll have up to 60 days to enjoy your salad, so let it sit for a few more days before indulging. Enjoy! 🙂
You can get the full recipe & instructions on the Healthy Taste Of Life blog, here…
You can watch the video below on How to Make Fermented Carrot Sticks…
You can watch the video below on Fermented Carrots, Three Ways…
You can watch the video below on Fiery Fermented Carrot Slaw …
