Saturday, April 20, 2013

Ginger, clove, and carrots!

I have a recipe that I was encouraged to try from some folks that I chat with via Facebook. It is another fermented pickle recipe. I had a bit of ginger that originally I was going to use to make a 'ginger bug' and then attempt a fermented beverage with it. When Beloved voiced is disagreement with my taking up brewing at this time, I pounced on the next thing I was planning on doing with ginger - these carrot pickles.

I guess it was about two months ago that I stumbled on to the Vlasic Farmer's Garden pickles. Now, I'm not usually one to bandy about name brand products. I must confess, when I picked up these new pickles it was expecting an indifferent to disappointed response. The cucumbers that were in the batch were like normal pickles. Then I got to the other vegetables and made an extraordinary discovery. I LOVE pickled carrots.

Last year, when I made the fermented pickles, I was quite delighted with how they came out. I remembered how easy they were to make and I decided that I had to try out making some fermented pickled carrots. Upon reading some of the directions that folks have shared for how to make 'em, I took out my supplies and whipped this together. The carrots have only just begun their fermenting period. The directions that I have been reading says that at their earliest they'll be ready in three days. I am eagerly awaiting when they are ready.

In the meantime, I have my sauerkraut to enjoy. If I can find where I put the other quart jar, I am going to whip up a batch of fermented salsa. I'll probably inoculate the salsa like I did the carrots, with a tablespoon of the liquid from the sauerkraut. It has the lactobacillus culture that I want in my pickles. I've read about other people having success in getting their ferments going well based off of an inoculation from another ferment, so I'm hopeful that this one will be successful as well.

Here's the recipe (approximately).

1 1/2 in ginger, cut into slices
5 medium carrots, cut into slices
1 tsp whole clove

Combine all the above into a quart sized jar. Add 2 tbsp salt (or a bit of the liquid from another fermented pickle you've got going). Let it sit at room temperature, covered with a bit of cheesecloth for 3 days. Weigh your carrots down to keep them from acquiring mold.

I'll post my results from this 'experiment' in a few days. I expect it to be delicious.

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