Lacto fermented shaved carrot salad recipe – the shaved carrots are seasoned with spices like garlic and coriander then fermented until it gets a tangy spicy taste.
This fermented shaved carrots makes healthy probiotic-rich, tangy and fragrant carrot salad that can be served as a side dish, topping for tacos, burgers, and other favorite dishes.
This specific fermented carrot salad recipe goes very well with any kind of grilled meat or fish. It also can be used as a salad ingredient or served as a topping to your burger or taco.
Benefits Of Making Fermented Carrots
Making this rich probiotic salad with fermented carrots brings a lot of health benefits and can help you populate the gut with good bacteria.
The growth of lactobacilli during lacto-fermentation leads to an increase in vitamin levels and make the fermented carrots more digestible. These “friendly” bacteria – lactobacillus – can help us break down food, absorb nutrients, and fight off “unfriendly” organisms that might cause diseases .
The Lactobacillus – the bacteria that is responsible for production of lactic acid, brings the tart flavor typical for fermented foods. Therefore these fermented shaved carrots have a nice tangy spicy flavor which compliments beautifully any bland dish.
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How To Make Fermented Shaved Carrot Salad
There are two steps in making this fermented carrots salad.
- First I’ll ferment the carrots and then I’m adding the rest of ingredients.
- To get these beautiful paper thin carrot ribbons we need to shave the carrots by using a vegetable peeler or a mandoline slicer.
- Sprinkle in the salt, add a touch of sauerkraut juice (as a fermenting starter) and a bit of water then massage until the juice comes out.
- Press the shaved carrots into a clean jar and let them ferment for 3-5 days.
- Then we can add the spices and the rest of ingredients in order to assemble and boost the flavor of the fermented carrot salad. You can keep the jar refrigerated up to 2 months afterwards.
Add Additional Flavorings To Your Fermented Carrot Salad
You can adjust the seasonings according to your taste. I like my fermented carrot salad a little garlicky but not too overpowering, sour and sweet, and a little salty which comes perfectly when fermented.
If you like it spicy you can add some dry red chili pepper.
When the carrots are fermented properly, and stored in a dark, cool location at a constant temperature, they can keep for anywhere between 6 and 18 months.
If you’re not sure the fermented carrots are still good, check the color. The top layer should be the same color as the bottom layer (this is a major indicator of when things are going bad – the classic change is that the top layer will darken or turn gray). Plus the smell should be the same, the texture – mostly crisp, and the flavor boldly sour, not sulfurous.
The growth of lactobacilli during lacto-fermentation of carrots leads to an increase in vitamin levels and make the fermented carrots more digestible. These “friendly” bacteria can help us break down food, absorb nutrients better, and fight off “unfriendly” organisms that might cause diseases.
Any fatty foods (meat, eggs, cheese, avocado) combines well with fermented veggies. Add these fermented carrots to burritos, wraps, sandwiches and burgers. Add some acidity to the soup. Incorporate them into salads or top off green salads. Great for poke bowls, such as this quinoa poke bowl with shrimp.
You can ferment carrots in many forms: sticks, rounds but I like them “shaved”, this makes them pleasing to the eye as well.
What You Could Enjoy This Fermented Shaved Carrots With
If you made this fermented shaved carrot salad please leave a comment below and share your experience! I would love to know your opinion!
Fermented Shaved Carrot Salad
1 Step: Carrot Lacto Fermentation
- 4 cups shaved carrots (tightly packed) - aprox. 6 large carrots
- 1 tbsp sea salt
- 2 tbsp sauerkraut juice
- 2 oz filtered water
2 Step: Salad Assembling
For fermenting the carrots
- Using a vegetable peeler, shave each carrot into long paper thin strips. Place the carrots into a medium bowl.
- Add the salt and sauerkraut juice to the water, mix until salt dissolves. Pour over carrots and mix until the carrots are nicely coated with the mixture.
- Press the mixture tightly into a jar so that the carrots release more juice. Pour the remaining liquid over the carrots. Make sure they are submerged completely underneath the liquid.
- Add some wight if necessary to keep time submerged at all times while fermenting. Cover the jar with a coffee filter secured with a rubber band.
- Let it ferment at room temperature (~65°F) for 3-5 days until they have a sour pickled smell.
To Finish The Salad:
- Once the carrots are done, check if there is no white film/residue, mold are an unpleasant smell.
- If there are small amounts of white film forming on pieces that are sticking out of the brine, I just throw those pieces away. If there’s is more than that, throw the whole thing away.
- If your carrots have successfully fermented, strain in a colander and pour a cup of filtered water to wash away some of the saltiness (if it’s too salty for you).
- When there is no liquid left, add the rest of ingredients, give it a good mix to coat and put them back into jars.
- Put a tight lid on the jar and move to refrigerator. The flavor will continue to develop in the next few days. Before serving let it develop the flavor for at least 12 hours.
- It can be kept in the fridge for up to a month or two.
- Make sure all your jar and utensils are clean before you proceed to avoid contamination.
- If you have a lot of white film/residue, you may not have added enough salt or it was left out too long.
- Be sure that the carrots are submerged the entire time, the jar is covered.
- If you don’t use a weight to keep veggies submerged, stir the surface daily to prevent mold from forming on the surface, or push the carrots that are sticking out of the brine back down / shake them up each day.
- Make sure to always use purified water when fermenting vegetables. Tap water contains chemicals like chlorine that harm good bacteria.
The information shown is an estimate provided by an online nutrition calculator.
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