These curried carrots are a condiment that you’ll always have in your fridge! The fragrant spices blend perfectly with the sweetness of carrots and the tangy taste of fermentation.
These fermented carrots bring a bit of freshness to Indian dishes, Asian stir-fries and sandwiches lacking in personality.
Did you know? The word “curry” actually refers to a mixture of spices. The one we are used to in the Occident is called “Madras curry”, and it’s an English blend inspired by Indian spices. Don’t hesitate to try other spice blends!
The fragrant spices blend perfectly with the sweetness of carrots and the tangy taste of fermentation. These fermented carrots bring a bit of freshness to Indian dishes, Asian stir-fries and sandwiches lacking in personality.
1teaspoonMadras curry, any other inspiring curry*, or homemade curry
½teaspoonblack pepper or cayenne
Peel the carrots if desired. In a food processor or grater, grate the carrots. Place in a bowl and add salt and spices.
Massage everything with your hands for a few minutes, until the carrots start to exude water, or until your hands have a nice yellow colour.
Transfer to a fermentation jar, in small batches, each time compressing the carrots with your hand or with a tamper. The carrots should end up under the brine produced by the vegetables.
To prevent the carrot pieces from rising to the surface, use a fermentation weight to keep the vegetables under the brine.
Close the lid without tightening it too much to let the pressure escape during fermentation (optional if you have an airlock that allows the CO2 to escape)
Place the jar on a small plate to collect any excess liquid (or have fun cleaning up yellow stains!)
* There are dozens of types of curries. Make your taste buds travel by trying with a white curry, a red curry from Sri Lanka, a curry from Trinidad or a curry from Jamaica. Explore the possibilities! The spices can be whole or ground.
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Leave to ferment at room temperature for 3 weeks (or more).
Open the jar and enjoy! The carrots should smell like the spices, and taste just a bit tangy. Place on the table when you are serving an Indian-inspired stew, curry or soup, or make a memorable carrot slaw.