Cultured Dilly Carrots

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We have been fermenting veggies for many years now. This fermented dilly carrot recipe is one of our old-time favourites (from Lisa’s Counter Culture). It is well liked by children and has become a staple fermented veggie in our fridges. Perfect for school lunches.

Cultured Dilly Carrots
This fermented dilly carrot recipe is one of our old-time favourites (from Lisa’s Counter Culture). It is well liked by children and has become a staple fermented veggie in our fridges. Perfect for school lunches. Recipe requires a 1L jar.
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Ingredients
  1. 2 garlic cloves
  2. 5 peppercorns
  3. 1⁄4 teas celery seeds
  4. 1⁄2 teas mustard seeds
  5. 2 tabs of fresh dill roughly chopped Approx.
  6. 1kg of organic carrots 20gms sea salt
  7. 500ml of filtered water
Instructions
  1. Dissolve salt in water.
  2. Place dill & seasonings into base of jar. Peel carrots and cut into sticks about 6-7cm long. Pack into jar standing up, making a couple of layers, but leaving top level of carrots below shoulder of jar.
  3. Pour salty brine over carrots until about 1-2cm covering top of carrots but ensuring that water is about 1-2cm clear of top of jar.
  4. Wrap tea towel around jar & leave on counter to ferment for about 4-5days out of direct light.
Notes
  1. If you have access to a Grapevine leaf or a Raspberry Leaf, adding one to your jar of carrots will help to maintain crispiness of carrots. Helpful but not essential.
Pinkfarm https://www.pinkfarm.com.au/

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