During the next two weeks I am honored to be a visiting educator at the Small Chefs Camp at Arcadia Farms! This week we will be making fermented carrots from carrots, garlic, and peppers grown on the farm. Next week we'll make cucumber dill pickles -- fermented and vinegar. At this camp children learn about the work that goes into farming, where food comes from, and how to prepare dishes from scratch. Truly important skills! | | |
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Below is the recipe we’ll be using if you want to try it yourself. I will also be making some fermented carrots to share at the workshop at 100 Bowls of Soup in Reston on August 18. Seats are still available either through 100 Bowls directly or you can register through Eventbrite by clicking the button above. |
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Fermented Carrots Ingredients - Carrots
- Unchlorinated water
- Non-iodized salt
Variations: - 2-3 garlic cloves, peeled and cut into slivers
- 1 inch piece of fresh ginger, sliced and cut into slivers (No need to peel.)
- 1-2 jalapeno peppers sliced lengthwise into quarters (Remove seeds to white membrane to reduce heat.)
- 1 teaspoon dried dill (1 tablespoon fresh)
- 1-2 sliced green onions, a bit each of sliced red onion and sliced yellow onion
- 1 few sprigs of fresh rosemary
Instructions: - If using a flavor variation, place what you'll be using to flavor your carrots in the bottom of a wide mouth jar.
- Make brine by mixing 1 TBS salt with 2 cups non-chlorinated water for each pint you plan to ferment.
- Gently scrub carrots clean. Slice carrots lengthwise to one inch shorter than the height of your jar or slice crosswise into disks. Pack snugly into the jar.
- Place weight on top of carrots.
- Pour brine over the weight letting it percolate down. Stop when brine is 1 inch from the top of the jar. Jostle the jar to get the brine between all the packed carrots and add more brine, if necessary.
- Cover loosely to allow gases to release during the fermentation process.
- Place in a shallow bowl, out of direct sunlight to ferment until active bubbling stops, usually 5-10 days depending upon the temperature of your room. Some liquid may expand out of the top of your vessel. That is OK. The carrots are ready when bubbles have stopped rising to the surface, there is a slightly sour aroma and the carrots taste tangy.
- Store your carrots in the refrigerator. They may be eaten immediately but will increase in flavor with time. They will keep for up to a year, though they lose color over time.
Adapted from www.makesauerkraut.com |
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