Lacto-fermented carrotTuesday 10 th September 2013
The lacto-fermented carrot is prepared similar to lacto-fermented beets, but the result is more stable because the beet can easily go in alcoholic fermentation due to its high sugar content. I remind you of the extraordinary virtues lactofermented food.
Ingredients:Carrot: about 500gr
Salt: about 5 gr or 1 small teaspoon
Kitchen grater for vegetables
Glass hermetic container of approx. 75 cl
1.- Grate carrot.
2.- Pour a teaspoon of salt and mix the carrot with salt.
3.- Press with fingers to properly compress the carrot and squeeze out the air inside.
4.- Add water in sufficient quantity to cover the carrot and some more.
5.- Leave to ferment covered with a cloth or inside a cupboard to let in in darkness. The time can vary greatly depending on the temperature: about 20ºC it must ferment during 1 week, some days more if the temperature is colder and some days less if it's hotter. It should remain crisp and pleasant to taste.
6.- Keep in the fridge.