Inspired by Kimchi I added a bit of spice to some plain carrots and fermented them to create this spiced fermented carrot salad.
Ingredients
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
Instructions
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.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/spiced-fermented-carrot-salad/