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Lacto-fermented carrots with grain salad

A green platter topped with grains, slices of orange, fermented carrots and crushed green pistachio nuts

Lacto-fermented carrots with grain salad

Name: Lacto-fermented carrots with grain salad
Total time: 30 min
Yield: Serves 4
Ingredients: 400g carrots left whole, or trimmed and halved or quartered if large; 3cm strip orange zest; a handful sage, basil or thyme (optional); 12g sea salt flakes; 2 pouches cooked mixed grains; a handful flat-leaf parsley stalks finely chopped, leaves picked; 2 oranges peeled and sliced; ground to make ½ tsp whole black peppercorns; a handful pistachios chopped; a big pinch sumac; extra-virgin olive oil to serve

Tom Hunt

Published: August 31, 2021 at 12:36 PM

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Serves 4

Easy

Total time: 30 mins

+ fermenting

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Make carrot season last even longer by fermenting with citrussy orange zest and fragrant herbs. Once pickled, this funky veg is fantastic paired with grains, orange slices and pistachios for a zingy vegan salad

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this lacto-fermented carrot salad, then check out our kefir smoothie, kimchi, sauerkraut and pickled cherry salad. Want to find out more about preserving fruit and veg? Read our expert guide to fermenting and browse these pickling recipes.

Ingredients

Nutrition

400g carrots

left whole, or trimmed and halved or quartered if large
3cm strip orange zest
a handful sage, basil or thyme

(optional)
12g sea salt flakes

SALAD

2 pouches cooked mixed grains
a handful flat-leaf parsley

stalks finely chopped, leaves picked
2 oranges

peeled and sliced
ground to make ½ tsp whole black peppercorns
a handful pistachios

chopped
a big pinch sumac
extra-virgin olive oil

to serve

Nutrition: per serving

kcal379

low
fat14.3g
saturates2.3g
carbs48.8g
sugars12g
fibre10g
protein8.7g
salt0.6g

Method

step 1

Wash and then tightly pack the carrots (cutting them if necessary) into a 500ml jar, leaving a 3cm gap at the top. Add the orange zest and herbs, if using.
step 2

Make a 3% brine solution by stirring the salt into 400ml of water. When dissolved, pour the brine over the carrots until they are submerged. Cover loosely with a lid or a cheesecloth and set aside to ferment at room temperature for a minimum of four days or until bubbles start to appear. Either leave at room temperature to continue fermenting or transfer the jar to the fridge, which will slow the fermentation process. Vegetables in brine are at their best consumed within one month but will last for several months if needed.
step 3

For the salad, toss together the grains, parsley and plenty of the drained pickled carrots. Tip onto a platter and top with the orange slices, black pepper, pistachios, sumac and drizzle with plenty of olive oil.

Read our expert guide to fermenting for simple preserving techniques to try at home..

The low down of fermenting - Collection of Vessels

Authors

Tom Hunt

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