Fermented Shredded Indian Carrots Recipe
An aromatic blend of spices with shredded carrots, this tastes good fermented or not.
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)
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.