Fermented Carrots with Turmeric & Mustard

We've already expressed our love for fermented foods a few times on this blog, especially for homemade kombucha which we've been making for the past year. But as the days begin to get colder and we edge towards winter, fermented foods have become an even bigger part of our meals as a way to boost the immune system and fight off illnesses. Having a few fermented pickles or vegetables in the fridge is a really quick and delicious way to boost healthy stomach bacteria and add extra goodness to meals. And it's cheap to make your own too! We've been having a spoonful of these carrots with our stir-fries or curries recently  ...they're tangy, crunchy and full of healing properties from the turmeric. Overall, a great way to liven up your food when you're feeling sluggish and bunged up! 

Mustard Fermented Carrots with Turmeric

People are often a little unsure about making their own ferments at home, but we promise, it's not as difficult as you might think and it's a satisfying process to see your foods transform over time. As with a lot of things, it's really about using your instincts  to decide when the ferments are ready. The flavours will develop and change throughout the fermentation - keep tasting and decide when the flavours are how you like them! 


Ingredients (Makes around 800g - 2 medium jars)
750g organic carrots, chopped into thin slices
1 inch of fresh ginger, finely chopped
1 small clove of garlic, finely chopped   
4 teaspoons of lightly crushed mustard seeds
3 teaspoons of fresh turmeric (grated)  or 2 teaspoons of dried turmeric powder
3 teaspoons of sea salt
Juice of 1/2 a lemon

1. Sterilise your jars with boiling water. 
2. Add all the ingredients to a large mixing bowl. Massage everything for 5-10 minutes (be warned that the turmeric may stain your fingers!). The carrots will eventually begin to release some water. 
3. Add everything to your jars, including the water from the carrots. Squeeze everything down into the jar as much as possible with a wooden spoon or hands, trying to get rid of any air bubbles. 
4.If the carrots are not completely submerged in their own juices, then cover them with a small amount of water. Place the jar lid on loosely. 
5. Leave the jar somewhere out of direct sunlight for around 4-5 days. The carrots are ready when they've reached your desired tangy-ness. Store them in the fridge once ready - the flavours will continue to change and mellow in the fridge. Like many fermented products, we really do find that the flavours get better with time. Good things come to those who wait.... 

Happy Fermenting <3  
Have you ever tried fermenting anything? We'd love to hear your thoughts & experiences!