Add crunch and color to your meal with homemade picked carrots. Toasting the coriander concentrates its flavor, boosting the fragrant spice of the brine. Chop the carrots to fit the height of the jar, and feel free to leave the ends of the green tops on. If the lid starts to bulge during the fermentation process, let the CO2 out by “burping” the jar, or loosening up the lid before resealing it. Enjoy these tangy veggies on top of salads, wraps, or as an accouterment to a cheese board.
How to Make It
Peel, trim and halve the carrots; pack tightly into a 1-quart Mason jar.
Bring 1 cup of water to boil in a small saucepan over medium-high. Add bay leaf, ginger, coriander, and salt; let steep for 1 hour. Cool the infusion to 80°F or lower. Pour infusion over carrots
Add enough filtered water to the jar until tops of carrots are covered. Cover Mason jar with a lid and allow carrots to ferment for 3 to 4 weeks. Transfer fermented carrots to the refrigerator.