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  • Recipe:

    Fermented Shredded Indian Carrots Recipe

    Fermented Shredded Indian Carrots
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    An aromatic blend of spices with shredded carrots, this tastes good fermented or not.

    Recipe Ingredients:

  • 3 lbs carrots, peeled and shredded
  • 1 tsp turmeric
  • 2 tsp red pepper flakes (left over mash from making hot chili sauce is perfect)
  • 1″ knob of ginger, peeled and grated
  • 2 tsp fenugreek
  • 2 tsp mustard seed
  • 1 tbsp salt
  • 1/4 cup starter culture (whey, veggie culture or an extra tbsp of salt)
  • Recipe Instructions:

    Shred carrots either with a grater or in a food processor. Place in a large non-reactive bowl and add remaining ingredients. Mix well and let rest for about 15 mins. by now the salt should have released the juices from the carrots. You can mash it a bit with a kraut pounder, wooden spoon or just squeeze in your hands. Spoon into a mason jar or fermentation vessel, pressing down so the carrots are submerged in their juices. Use a weight to keep the carrot submerged. Cover and let set at room temperature for about 5 days.

    Comments and Reviews

  • David says:
    Hi... Can I use fresh brewed water kefir instead of whey or a veggie culture? Or if I have made a fermented batch of garlic or onions can I use the brine from that? Or will just adding the extra salt suffice? Also does fermented the carrots lessen the sugars in the carrots the same way the sugar gets eaten and consumed in making water kefirs ? Reply
    • Yes, you could use water kefir, but I think you would get better results with brine from a previous ferment (that's effectively what the veggie starter is, just in powder form). As for the sugars in the carrots, some will be reduced, but I'm not sure how much. Probably not very significantly, unless you do a longer ferment. Reply
    • naomi devlin says:
      I have used water kefir and also Bio-kult probiotic capsules - both work great! Fermenting does reduce the sugars somewhat and also makes the carbohydrate in the vegetables easier to digest. x Reply
  • naomi devlin says:
    Jami, I love carrot and ginger pickle - but this sounds like a whole extra dimension of flavour! I guess the fermented fenugreek seeds give a thicker pickle? x Reply
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