Adding a Bit of Spice
Earlier this year I had my first fermentation experiment when I gingerly (get it?) left some carrot & ginger in a jar to soak away over the course of a week. I discussed the joys of fermented foods a lot in that post but to recap basically fermented foods like this are great for gut health since they contain lots of natural pro-biotics. The last experiment did work, but I was left with a salty taste in my mouth and wondering if I hadn’t quite conquered the task.
Having subsequently seen some recipes for Kimchi (also a fermented dish) doing the rounds, I decided to take my carrot and ginger base, and add some exciting extras from the Kimchi recipes to oomph up the flavour. After lots of research on the subject of how much salt was actually needed to ferment the carrots I bravely reduced my salt quantities by half. You can’t taste it before if ferments, since the flavours change this this was a bit of a stab in the dark.
The end result was really surprisingly good – I loved the spice from the chillies and the unique flavour of the coriander seeds. It was especially good when mixed with diced peppers sautéed in coconut oil, a sprinkling of parsley and served with my gunpowder lamb (recipe to follow). I’ll definitely follow this recipe again, and I now know I’ve a good base recipe to play around with in future.
- 4 medium carrots
- 1 Tablespoon (approx 25g) fresh ginger, grated
- 2 Tablespoon chopped chives
- ½ Tablespoon dried chilli flakes
- 1 Tablespoon coriander seeds
- 1 Tablespoon Celtic Sea or Himalayan salt
- Grate carrots (I use a food processor for speed), and combine in a bowl with the grated ginger, chives, chilli, coriander seeds & sea salt. Stir to incorporate all ingredients.
- Move the mix to a glass jar (don’t use plastic – Kilner jars are ideal)
- Press mixture down into the jar with the end of a rolling pit (or your fist). I continued to push to carrots for about 5 minutes – until the brine which leaks out from the shredded carrots covers the mix. They reduce down in size massively.
- Seal and allow to ferment at a cool room temperature for anywhere between 3-7 days or until to your liking (this batch was done in 4 days). The tasty should be tangy.
- Once fermented move to the fridge, where it will keep for a few weeks.