We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.
Jalapenos, onions, garlic, carrots is a fermented Jalapenos en escabeche and hands down my favorite pickle. When serving add a splash of olive oil.
Carrot, turnip, horseradish root is good (the horseradish doesn’t get soft but does give flavor to the carrot & turnip). And hello fermenters!
This may be the Cajun in me talking, but throwing some hot peppers in there makes for a great time.
My cayennes were amazing last year, perhaps they should bless the carrots? A little lagniappe for the taste buds.
Caraway seeds are good with carrots.
Thanks, I’ll grab some next time I’m in the city.
Curry carrot kraut:
- grated carrots
- sliced shallots
- curry powder (about 1tbsp/pound of carrots)
- 2% w/w salt
If you’ve got a dehydrator, dry out a batch and crumble a bit on everything
I made many batches of carrots and daikon back in the day. They were delicious.
Use a vegan peeler to make strips and soak over night in amazake
