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!
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.
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.
Use a vegan peeler to make strips and soak over night in amazake
