I’ve been doing quite a bit of ferments lately. It’s a great way to enhance your food by adding probiotics to it. I decided to julienne two classics: carrots and daikon. They are traditionally pickled in vinegar but I decided to lacto-ferment them.
It can’t be any easier!
1. First, create a 2% brine. Put 2 teaspoon of salt in 2 cups of water. Stir until dissolved.
3. Pack the carrots and daikon in the jar however you wish. I layered them. Pour the brine over the daikon and carrots.
Close your jar and let it do its magic! These are fast and can be ready in approximately 1 to 2 weeks. Once the taste is to your liking, put it in the fridge to slow down the fermentation process.
There really is not a need to weigh these down because they are packed in so tight.
These are great for sandwiches, salads, or a side for dinner.
- 1 large or 2 small daikon
- 2 to 3 carrots
- 2 teaspoon kosher salt
- 2 cups filtered water
- Dissolve kosher salt in the water.
- Julienne the daikon and carrots.
- Pack it in a medium clip top jar.
- Pour brine over the daikon and carrots until it is covered.
- Close the top and let ferment 1 to 2 weeks.
- Taste after 1 week. When it is to your liking, put it in the fridge.
Have you made something similar? I’d love to hear of ways you incorporate these into your meals.