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Ginger Shredded Carrots (Lactofermented)

A great side pickle for Asian dishes, or mixed in with a salad or slaw, ginger and carrots always make a great flavour combination.
Prep Time20 minutes
Fermentation Time7 days
Author: Brewbird

Equipment

  • 1 500mL capacity mason jar Cleaned with hot soapy water and dried

Ingredients

  • 500 grams Carrots, grated About 1.5 Jumbo Chinese Carrots
  • 15 grams Ginger, grated Thumb-sized piece
  • 16 grams Non-iodized salt About 1 tablespoon course pickling salt
  • 10 grams Roasted white sesame seeds About 1/2 tablespoon

Salt Brine (Only Make if Needed)

  • 6 grams Non-iodized salt About 1 teaspoon
  • 250 mL Filtered, room temperature water 1 cup of filtered water

Instructions

  • Peel and grate the carrots and the ginger (Peel may be left on if you prefer). Place in a small bowl.
  • Add non-iodized salt to the carrots and ginger and mix with your hands. Gently squeeze the mixture so the carrots and ginger release their juices.
  • Sprinkle in the roasted sesame seeds. Mix to combine.
  • Press the mixture into a clean 500mL mason jar. Press down with your hands. Carrots and ginger should be fully submerged in their own liquid. If not, please follow the instruction below.
  • (Optional) If needed, make a salt brine by dissolving 1 teaspoon of salt in a cup of filtered water. Pour the salt brine over the carrots to fully cover.
  • Ferment the carrots in a cool place away from direct sunlight for 7 days. Check the jar each day by pressing on the top of the lid to see if it gives. If you cannot press down, gently loosen the lid to release the pressure from the CO2 formed during fermentation.
  • After 7 days, taste the carrots to see if they are sour enough for your liking. When the carrots are to your liking, move the jar to the refrigerator to slow down fermentation and for long term storage. Store carrots in the fridge for up to 10 months.

Notes

Please note that the carrots will continue to ferment in the refrigerator, albeit at a slower rate. Carrots can be left at room temperature for longer to ferment and sour more quickly.