Carrot brings a sweet, fruitiness to the pickle, ginger a palate cleansing kick and a hint of lemon zest rounds the whole thing off with a fragrant top note. Yum!
You can simply nestle a spoonful of this next to cold meats, roast fish, fishcakes or flash fried tamari pork. Or it can add depth to a coleslaw, zing to a spring soup (add when the soup is in the bowl and cooled a little so you don't kill the probiotic) or pep up a simple sandwich.
I like to make a grain free wrap with a crisp piece of lettuce (gem or romaine), a wafer thin slice of cold roast beef (sliver of chicken or cold lamb kebab), slice of avocado and a spoonful of carrot pickle. You might like to add a dollop of home made mayonnaise or soured cream to really go to town. It's a great do it yourself family meal that kids seem to love too. Just pile everything on the table and let folks curate their own wrap. Delicious!
Probiotic Carrot & Ginger Pickle (makes about 800ml)
Adapted from a recipe by Sally Fallon in Nourishing Traditions
4 heaped cups of grated carrot (about 6-8 carrots) - grate on the large holes
2-3 heaped tablespoons finely grated peeled fresh ginger
1 tsp finely grated organic lemon zest (approx 1 lemon)
2 tablespoons sea salt flakes
5 tablespoons whey (from yogurt, kefir or soured milk)
Mix everything together in a large glass/ceramic or stainless steel bowl.
Pound gently with a meat hammer, potato masher or pestle until the juices run and the carrot looks a little softer (about 3 minutes).
Pile into a 1 litre glass kilner jar (or similar sized jar with an airtight lid) pour in all the juices too.
Press the carrot down in the jar with clean fingers until the juices rise to the top of the carrot and cover it by about 1cm. Cover tightly with the lid and set in a warmish place for 3-4 days. Unless it is midwinter, room temperature in your kitchen will be just fine.
Do not open it until 3 days have passed. When you do open it, it should have a little tingle on the tongue and taste a little sour - sweet and sour really. Refrigerate and eat within the month.
5 comments:
Thanks for this recipe. Hope to try it soon. I love your wrap idea!
I had a go at this and am pretty pleased with the results. I was just wondering if the carrot should still be crunchy or whether the mixture should be more of a fermented mush. Thanks.
Helen,
I hope you like it! Try those wraps - they're a winner.
x x x
Mike,
The carrot should still have some bite to it - not be mushy. Pickling tends to keep veg pretty firm.
It does depend on how finely you grate the carrot, I've tried it fienely grated and on the large holes and I prefer not too finely grated. You can also make it by making long shreds with a mandolin or vegetable peeler and that makes a very elegant and crisper pickle.
I hope that helps?
x x x
Thanks Naomi. Sounds like I did it right. This has been great for me actually. I've been on the dcs for a couple of years now but had not got to the point where I felt I wanted to risk raw veg. The fermented carrot mix has made that step seem a lot less daunting and given me more confidence in my digestive abilities!
I also bought nourishing traditions - wow that book talks a lot of sense.
Thanks for the great posts and keep up the good work.
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