Cooking Instructions
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Step 1
Wash and peel the
Carrots (1 kg)
. Cut off the top and tip and slice them lengthwise. If possible avoid rewashing the carrots after having peeled them and place them on a clean surface.
Step 2
Select healthy and fresh
Sage Leaves (4)
, wash them. Weight the jar you are going to use to ferment the carrots and tare it.
Step 3
Fill up the jar with carrots, zest of the
Lemon (1/2)
, sage leaves and
Filtered Water (to taste)
. If you are not using a bubbler, airlock, leave a few centimeters from the top clear to avoid the jar leaking while it ferments. However, make sure all carrots are covered with water.
Step 4
Weight again the whole container, net of the jar, and add 3% of
Iodine-Free Salt (to taste)
on the total weight ingredients and water. To dissolve the salt, just take some of the water in the jar, place it a cup and stir the salt in, then pour it back in the jar.
Step 5
Close the jar with a sprouting cover. If you are using a standard cover, make sure not to seal it completely, let some air go in. Leave the jar on your counter to ferment for 3-4 weeks. Ideally the perfect temperature would be between 64-71 degrees F (18-22 degrees C). After a few days you should be able to see a few bubble forming on the surface. It is a sign that fermentation has started.
Step 6
Once ready, you can store the fermented carrots in your fridge for several months.
