Raw Fermented Rainbow Carrots by Natasha MacAller
Natasha MacAller

Raw Fermented Rainbow Carrots by Natasha MacAller

Thinly slice and add to soups, garnish salads or tuck into sandwiches, or just enjoy on their own, these lovely little carrots are great for the gut and the taste buds! Experiment and mix up the spice heroes as you like, fresh ginger or mustard seeds would be delicious additions!

Makes enough to fill a 1 litre jar

  • 3 tbsp flaked sea salt, dissolved on 300ml water, for the brine
  • 1 bunch fresh baby rainbow carrots to fit snugly inside in a liter canning jar
  • 3 fresh bay leaves
  • 1 cinnamon stick, charred
  • ¾ tsp coriander seeds, toasted
  • ½ tsp cumin seeds, toasted
  • 3 allspice berries
  • ¼ tsp chili flakes

In a large jug, dissolve salt in water and set aside. Decoratively arrange carrots in a clean and sterilized canning jar, making sure carrot tops are 1 cm below the rim and wedge in the bay leaves and cinnamon stick. Sprinkle in remaining spices, then fill the jar with brine, making sure the carrots are completely submerged. Cover with a small lid or plate, and then weigh down with an object to keep the carrots submerged. A water filled jam jar on top works great.

Store on a tray in a dark place at 19-22C, covered with a clean kitchen towel or cloth. Check daily, topping up with additional brine if needed. After 5-10 days, taste the carrots. They will continue to ferment, so when the flavour is to your liking, cover with a tight fitting lid and refrigerate to stop the fermentation process.


Natasha MacAller


Adapted from Spice Health Heroes

©2018 DancingChef Ltd


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