- 600g carrots (approx. 500g when peeled and chopped)
- 3cm piece root ginger
- 1 clove garlic
- 2 x 2cm pieces fresh turmeric root, optional
- 20g finely ground sea salt
- 700ml bottled water, boiled and cooled
- Wash and peel the carrots. Trim off the green shoots and the root, then slice into 8-10 cm lengths. Cut them into strips and then across into matchsticks.
- Peel and slice the ginger. Peel the garlic and turmeric root, if using.
- Pack the carrots, ginger, garlic and turmeric, if using, into a 1.4 litre Lakeland Fermentation Jar, leaving a gap of at least 3cm at the top.
- Whisk the salt into the cooled water to dissolve. Pour over the carrots to cover. Place the wrapped ramekin in the jar on top of the carrots to weigh them down. Screw on the fermentation jar lid, then depress the silicone stopper to make an airtight seal – gasses will escape through the one-way valve, but oxygen won’t get in.
- Place the jar in a roasting tin and leave in a warm place – 21°C/70°C, out of direct sunlight. The carrots should start fermenting – bubbling lightly – by the next day. After three days, test the carrots, and if you like the mild acidity, place the jar in the fridge. If you would like a stronger ferment, leave for another 3 days. Remove the ramekin and seal the jar. Store for up to 3 weeks in the fridge.
Tip: To ensure your ferment is successful, the amount of salt needed should be within the range of 1-3 tbsp per litre of water – equal to 12 – 36g. Feel free to experiment within this range.