Lacto-fermented Carrots & Serranos
Easy lacto-fermented veggies that can be cut and added into any dish to add flavor, heat, and brightness.
Equipment
Ingredients
- 2 medium carrots
- 1 serrano chili
- 2 cloves garlic smashed
- water
- salt (3% of the weight of all the ingrediets above)
Instructions
- Cut carrots and serranos into vertical strips to fit a mason jar
- Add smashed garlic and enough water to the mason jar to cover the veggies
- Take 3% of the weight of the veggies + water to get the amount of salt to add (ex, if the weight of the veggies + water is 300g, add 9g of salt)
- Tightly close the mason jar and let the veggies ferment for 1.5 weeks or until they reach your desired taste. Optionally, you can check the pH, the veggies are done when the pH is 4.6 or lower.
- Transfer and store in the fridge and enjoy within 6 months.
Notes
This recipe leverage the process from Noma's Lacto White Asparagus in the Noma's Guide to Fermentation book.