Canning recipe
Fermented Carrots with Ginger
Mild, slightly spicy carrot sticks in brine. Good as a side dish, snack, or addition to simple stored-food meals.
30 min.
-
16
4
Easy
Ingredients
2 kg carrots
2 l water
50 g salt without iodine and without anti-caking agents
40 g fresh ginger
4 garlic cloves optional
Important:
The carrots must remain completely below the brine.
Preparation
2. Peel the ginger and cut it into thin slices.
3. Stir the salt into the water until it has completely dissolved.
4. Divide the ginger and optional garlic between the clean jars.
5. Pack the carrot sticks tightly into the jars.
6. Cover with brine and weigh down.
7. Do not fill the jars to the rim.
8. Leave to ferment at room temperature and check regularly.
9. As soon as the flavor and acidity are right, store in a cool place.
10. Before eating, check the smell, surface, and texture.
Storage
Store at room temperature during active fermentation. After that, keep in a cool, dark place. Store opened jars in the refrigerator.
Shelf life
Usually keeps for 2 to 3 months when refrigerated, if prepared cleanly and everything remains below the brine.
Safety note
Fermented carrots are not a classically canned vegetable. Do not greatly reduce the amount of salt. The vegetables must remain below the brine. Discard if there is mold, a rotten smell, or slimy liquid. Do not can afterward unless using a tested procedure.