Sweet, crunchy, colorful… lacto-fermentation enhances carrots! Rich in beta-carotene, this antioxidant pigment which gives it its orange color, this vegetable preserves both vision and skin health, and supports immune defenses. Recipe from the book The magic of fermented foods, written with Graziella Quéron for the recipes.
Ingredients for a 500 mL jar
- 500 g raw and grated carrots
- 5 g unrefined salt (1% of carrot weight)
- 1 tbsp. to c. coriander seeds
- 1 kaffir lime leaf (or bay leaf)
Preparation
In a salad bowl, carefully mix the grated carrots with the salt and spices. Massage for a few minutes.
Reserve for 1 hour at room temperature, while the carrots release their juice.
Then transfer them to a jar, pressing well with a pestle to avoid the formation of air pockets. The juice should rise and cover the carrots. If the carrots do not release enough juice, top up with a little water up to 2 cm from the edge.
Close the jar, label it, note the date, contents and salt level.
Leave to ferment for at least 7 days at room temperature before consuming.
The longer the fermentation lasts, the more fragrant and tender the carrots become.
Store in the refrigerator once the jar is opened.
Tasting ideas
As a condiment, with a coral lentil dhal or a mild curry: the lemony freshness balances the spices.
In salad, with a quinoa, pomegranate and arugula salad, for a play of colors and textures, or mixed with chickpeas, a drizzle of olive oil and fresh herbs (parsley, coriander, mint).
-
Historical
- 10/27/2025
