Fermented Carrots - A great introduction to fermented foods for Children
 
 
Ingredients
  • 2-4 x 1L swing top jars with rubber seal (Fido Jars work well, I found swing top jars also at Ikea) The number of jars needed for this recipe depends on how you grate the carrot, finely grated with a food processor you may only need 1 or 2 as you can pack them down. I use a mandolin so the carrots are thicker and requires 4 jars.
  • 3kg organic carrots
  • 2 organic green apples
  • 8-10 large cabbage leaves (the outer leaves)
  • Juice of 1 lemon
  • 1 satchet Body Ecology Culture Starter
  • 1-2 tsp sea salt or 2 tbsp salt if not using a culture starter
  • 1 litre filtered water or more to cover the carrots by at least 2cm
Instructions
  1. Take out 1 satchet of Body Ecology Culture Starter from the fridge to come to room temperature
  2. Clean jars and all utensils with hot scalding water, rinse well and leave to air dry while you follow the next steps
  3. Wash the carrots, apples & cabbage leaves, allow the cabbage leaves to air dry on a clean tea towel
  4. Peel and grate the carrots using a food processor or mandolin. I prefer the mandolin. You can also cut them into small sticks. Place the carrots in a large mixing bowl (you can divide into two bowls if needed)
  5. If you use a mandolin,
  6. Grate the green apple in the food processor or mandolin and add to the carrots
  7. Then add the lemon juice
  8. Mix and massage in the bowl, then divide into the 4 jars. Using your fist, push & pound the carrots to pack them tightly in the jar leaving about 3cm from the top, add any juices remaining in the bowl also
  9. Dissolve the salt in the filtered water then add the Culture Starter satchet and stir gently to make the brine
  10. Add the brine slowly to each jar, little by little, continuing to use your fist to push the carrots down to remove any air bubbles until the carrots are completely submersed in the brine (do not fill the brine right to the top as it will cause a lot of leakage or explosion - yes the glass jar can break due to the pressure during the fermentation - there should still be a 3cm gap from the brine to the top of the jar)
  11. Just add more filtered water if you do not have enough brine to cover the top of the carrots
  12. Roll 2 cabbage leaves into logs and firmly place them at the top of the jar to keep the carrots pushed down under the brine
  13. Lock the flip top lid and leave to ferment away from direct sunlight. It's good to leave them on a dish to catch any liquids that might escape as the pressure builds up during the fermentation
  14. Leave to ferment at least 5 days. I like mine at least 7 days.
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/fermented-carrots-a-great-introduction-to-fermented-foods-for-children-2/