Fermentation is a food storing technique that has been used all around the world, long before canning and freezing became popular.
Right now the technique of fermentation is becoming increasingly popular within foodie/prepper/green communities, mainly because the process is
1. Ridiculous easy. In a very short time you can process vast amounts of vegetables
2. The bacteria produced under the fermentation process is extremely healthy for your body and impact your digestion in all sorts of good and important ways.
Moreso the vegetables do not lose their raw enzymes because there is no heating involved. Which is nice during the hard cold winters. Enzymes that is. And vitamins.
We grow carrots ourselves- but we didn´t have the opportunity last year to be intensively permacultural, we had to focus on building a house. We ate all the carrots already, ok.
However sometimes you can find large amounts of vegetables for sale in the supermarkets. These are vegetables that would otherwise be thrown out. So buy them. Reduce food waste.
Be frugal. Save money. Use the resources. Like a boss!
Just the other day carrots were on sale.
And this is what I did
What you need
Vegetables ( I like to use root crops, cabbage and such)
Ginger (if you like)
A good jar
What you do
Peel the carrots.
Chop of the tops and remove any bad parts.
Grap your shredder.
Shred ( I like to shred into rather large chunks)
Place the shredded carrots in layers with salt in your jar.
It´s important that you use sea salt (or salt without additives)
I threw some ginger in the jar but you don´t have to.
Actually you can spice the carrots just as you please (garlic and dill are said to be a good combination to fermented carrots)
THEN you need go fetch some water (because you´re home alone and the water bucket was empty).
Crush the ice in the well with a big stick. Lift the water up from the well. Go to your house.
Dont ever- ever- wear crocs in the wintertime!
I mention this business with the water because you need to add water to your carrots. And it matters what kind of water you use (again: no additives like chloride or fluoride or whatever else is in the tapwater)
Now that you have placed salt (around 3 tablespoons all in all to a jar this size), carrot and maybe some ginger into the jar- add water.
Not a lot of water.
With a wooden spoon (no metal- it destroys the fermentation process)
you stump everything into place. The carrots should be just about covered in water – but no more.
Place some onion peel on top of it all. Some people place something else to weigh the vegetables down below water level but I think this works just fine.
Place the jar in living room temperature.
If mold should appear on top of the onions just remove it. It´s not dangerous.
Check the jar now and then. Some people say you should absolutely not open the jar or taste the carrots- some say that it´s no problem at all.
I´m too curious to not open the lid so that´s what I do.
Let the vegetables ferment for at least a week. Then store the jar in a colder place. The vegetables will remain somewhat crisp and develop a somewhat pickled taste. Eat raw or use in your cooking.
I hope you like!
PS. You can use this recipe for other root crops and for cabbage too.