Fermented Chipotle Carrots Recipes

FERMENTED CARROTS WITH DILL (PIKL-IT)

Fermented Carrots With Dill (Pikl-It) image

A recipe developed by Pikl-It for their 1.5 liter fermenting jar. Mildly acidic, tasty, great in salads, sandwiches, or on their own.

Provided by zeldaz51

Categories Vegetable

Time P3DT10m

Yield 1 1/2 liters

Number Of Ingredients 5

Ingredients

1 1/2 lbs shredded organic carrots (scrubbed well, don' t peel!)
3 heads dill or 1 tablespoon packed fresh dill weed
2% brine (19 grams pickling salt)
4 cups water
1 1/2 tablespoons water, for airlock

Steps:

Load the 1-liter Pickl-It with grated carrots and dill.
Pack carrots to remove air pockets.
Dissolve salt in water; pour over carrots until brine-height reaches the "shoulder".
Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
Place Dunk'R (weight) on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk'R to press carrots/leaf, expressing oxygen.
Brine should extend 1-inch above carrots.
Snap the Pickl-It lid closed.
Install airlock in lid (if it isn't already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover.
Place Pickl-It in a dark corner of the counter - for 3 to 5 days - drape towel around Pickl-It, but not over airlock, blocking light.
Ideal fermenting temperature is 72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
Remove the airlock and insert the Pickl-It Plug'R for refrigerator storage.

Nutrition Facts : Sodium 19.4

FERMENTED CHIPOTLE CARROTS

Fermented Chipotle Carrots image

Nicely seasoned carrots sticks to add to any veggie platter to snack on stick out of the jar or to use as a healthy chip for dips. ; ) This a Jane Campbell recipe that I tweaked.

Provided by Rita1652

Categories Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon peppercorn
1 tablespoon coriander
1 tablespoon cumin seed, lightly toasted
2 teaspoons fennel seeds
8 fermented garlic cloves, sliced (along with 4 tablespoon of its brine)
1 -2 teaspoon smoky dried chipotle powder (to your heat level) or 1 -2 teaspoon chili flakes (to your heat level)
3 lbs organic carrots, sliced this on a mandolin, then cut to fit into the jar leaving 1 inch head space
2 tablespoons sea salt
1 quart water

Steps:

Place all but carrots together along with 1 quart filtered water and stir to mix.
Place carrot slices in 2 quart size jars.
Pour the seasoned brine equally over carrots.
If needed to cover completely top with more filtered water to be submerged by 1 good inch.
Weight carrots down.
Close lid and ferment for 7 days. Taste to see if tangy enough. If not leave out. for a couple more days.
Chill and enjoy.

Nutrition Facts : Calories 5.1, Fat 0.1, Sodium 702.3, Carbohydrate 1, Fiber 0.3, Protein 0.2

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