Description
A vibrant and tangy fermented salad that brings crunch and flavor to your meals, perfect for any occasion.
Ingredients
Scale
- 4 cups shredded carrots (about 1 pound or 450 grams)
- 1 Tbsp shredded ginger
- Kosher salt
- 1 Tbsp unpasteurized sauerkraut brine or whey (optional)
- Raw honey (optional, to taste)
- Toasted sesame seeds (optional)
- Crisp apple slices (optional)
- Ground cinnamon (optional)
Instructions
- Prepare your equipment. Wash and dry two wide-mouth jars with lids and have a small plate or fermentation weight ready.
- Weigh the shredded carrots to confirm you have about 4 cups or 450 grams, then sprinkle with kosher salt and knead until glossy liquid is released.
- Create the natural brine by adding shredded ginger and optional sauerkraut brine or whey to the glossy carrots, stirring gently.
- Pack the carrot mixture into jars, pressing firmly to remove air pockets and keeping everything submerged under the brine.
- Ferment at room temperature for 3 to 7 days, checking daily for taste and making sure the carrots remain submerged.
- Taste the salad after 3 days to monitor for doneness, then move to the refrigerator once it reaches preferred tanginess.
- Refrigerate the sealed jars to slow fermentation and enjoy the salad within a few months for the best flavor.
Notes
Fermentation is a patient craft. Always use clean hands and utensils and taste often to gauge fermentation progress.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 5g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: fermented salad, carrot salad, ginger salad, healthy side dish, vegetarian recipes