Important Notes for the Carrots with Orange and Fennel Recipe:
1. For the water in the brine, if it’s chlorinated, boil it then cool it or let it sit for about 30 minutes in a jar before using it for the brine recipe.
2. Coarse gray sea salt can replace pink salt, but no matter what salt you use, it should be iodine-free and without anti-caking agents. 30g of coarse pink salt equals to 1.5 tablespoons.
3. Make sure to pack the vegetables well because the fermentation takes place in an anaerobic environment, therefore without air. And the vegetables must be submerged at all times.
4. I use organic ingredients as much as possible and especially fresh vegetables without bruising.
6. I use 500ml wide mouth Mason jars.
7. For the pestle, the weight and the fermentation airlock lid, there are several choices available on the market, but they must be suitable for 500 ml jars with wide mouth. I use Masontops brand products and I’m very satisfied.
8. When making the recipe, be sure to always use clean utensils and a clean jar. When serving it, always use a clean utensil that has only touched the carrots (no double dip) to avoid contamination.
9. What is the best temperature:
Lactic acid bacteria prefer a cooler temperature than us. Slower fermentation between 15.5 and 21 °C (60-70 °F) will give a better result than fermentation at a warmer or colder temperature. A warmer temperature will speed up fermentation and the vegetables will go soft quickly. And do not expose the jar to the sun.
10. To be sure your fermentation is ready and OK, trust your nose: If it has a bad smell, then it’s no good. If you are worried you can also take the pH. It should be less than 4.5, no pathogenic bacteria survive in such a pH.
11. Before serving the carrots, mix it well to taste all the flavors.
How to serve the carrots:
You can serve the carrots as a vegetable side dish. You can also add it to a soup, once it’s cooked and off the heat, it will enhance flavor while increasing the amount of vegetables. Use fermented vegetables as you would for fresh vegetables or vegetables marinated in vinegar: in a raw vegetable platter, in a salad, in a wrap, a spring roll, a sandwich, a couscous, a pasta, a sauté…
What are the benefits of eating lacto-fermented vegetables:
They are rich in nutrients, they are easier to digest and above all, they are good for the intestinal flora and by the same token, they strengthen the immune system and improve the general health of the body. Not to mention that they create new flavors and that they are delicious. Lacto-fermented vegetables are therefore an excellent source of enzymes, prebiotics, probiotics, vitamins, minerals and trace elements. The fermentation of vegetables (or lactic acid fermentation) is a way of preserving vegetables and increasing their nutritional power at the same time.
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