This is a super fermented carrots recipe. In fact, you can use any sturdy vegetables you have such as beetroot, radishes, or cauliflower florets. These fermented veggies are great tossed through a salad. They’re also surprisingly sweet. This recipe only takes 30 minutes to prepare and can be stored in the fridge for up to 6 months.

INGREDIENTS

• 10g salt
• 500g carrots thinly sliced
• 1 brown onion thinly sliced
• 40g fresh turmeric finely grated
• 40g ginger finely grated

INSTRUCTIONS

• Make a brine by adding the salt to 500mls water in a saucepan
• Bring to the boil, remove from the heat and leave to cool
• Mix the carrots, onions, turmeric, and ginger
• Pack the carrot mixture into the jars
• Fill the jars with the brine until the vegetables are completely covered
• Wipe the rims of the jars clean and seal
• Let the jars sit at room temperature, but out of direct sunlight, for 2–4 days
• During this time, the lids will start to pop up, which is a sign of the fermenting process
• Transfer the jars to the fridge and leave for a week before using