Recipes
Quick And Delicious
Quick and Easy Carrot and Ginger Pickle
July 25, 2016

These pickled carrots are a great way to introduce fermented or pickled vegetables into your diet and especially our kids diet.  If you’re new to pickled veg. then just leave the ginger out and stick with the carrots as an introduction.

They’re super easy to make and can be boosted up with extra nourishment such as turmeric, coriander and fresh herbs.  Add the carrots to your meals, chopped up into a salad or as a snack with a dip and liven up your palate and your families palate  plus your bodies will thank you – for life.  Enjoy!

Preparation:   10 minutes

Fermentation: 3 – 5 days

Quantity:   approx. 500g

Quick and Easy Carrot and Ginger Pickle
Ingredients:

  • 5 medium sized organic carrots, unpeeled and washed clean.
  • approx. 7-10 cm length of organic ginger, cut into matchsticks.
  • 1 Tbsp celtic sea salt or himalayan salt i.e. salt with a high mineral content.
  • 1 – 2 cup of filtered water, room temperature.

Directions:

  1. Dissolve the salt into the water, and leave aside to fully dissolve into a briny solution.
  2. Slice carrots into halves and then cut each half into long halves, thirds or quarters depending on the thickness  of the carrot.
  3. Pack carrot sticks into your glass jar (I used a clean masons jar) then placing the ginger matchsticks into empty pockets in-between the carrots.
  4. Then pour your briny solution over your carrot and ginger sticks.
  5. The vegetables need to be fully submerged in the water with about 1cm of water above the vegetables to allow for expansion as the vegetables ferment.
  6. Place lid on the jar and store in a cool, dark place to ferment e.g. the pantry cupboard.
  7. Leave to ferment for 3 – 5 days.  You will notice small air bubbles start to bubble to the surface of the jar, indicating the fermentation process.
  8. When you think they’re ready, have a taste.  If they’re good to go, start enjoying and store in the fridge for up to 6 weeks.  If they’re not quite tart enough to your liking, put the lid back on and leave for another day or two.
  9. Let them sit at room temperature for one to two weeks, and enjoy!

Notes

  • You may notice bubbles gathering on the surface of the vegetables, this is okay.
  • If you open your jar and you see a distinct mold and there is a putrid smell then it didn’t work this time.  Although it’s unlikely this will happen!
  • Add in your favourite herbs and spices e.g. in this batch I also added fresh turmeric, lemon thyme and coriander seeds or keep it simple first up.

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