FERMENTED CHIPOTLE CARROTS
Nicely seasoned carrots sticks to add to any veggie platter to snack on stick out of the jar or to use as a healthy chip for dips. ; ) This a Jane Campbell recipe that I tweaked.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place all but carrots together along with 1 quart filtered water and stir to mix.
- Place carrot slices in 2 quart size jars.
- Pour the seasoned brine equally over carrots.
- If needed to cover completely top with more filtered water to be submerged by 1 good inch.
- Weight carrots down.
- Close lid and ferment for 7 days. Taste to see if tangy enough. If not leave out. for a couple more days.
- Chill and enjoy.
Nutrition Facts : Calories 5.1, Fat 0.1, Sodium 702.3, Carbohydrate 1, Fiber 0.3, Protein 0.2
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- To start, slice up carrots (at an angle is best), jalapeños and an onion and place them in a bowl. I recommend wearing gloves to slice jalapeños.
- Distribute the carrots, onions and jalapeños evenly in pint or quart jars (you can also use a fermenting crock). Then you mix a ratio of 1 quart of filtered water (it needs to be chlorine free for fermentation to work) with 3 tablespoons of sea salt. Pour it over the vegetables until they are covered. Be sure to leave some headspace in the jar. It’s best to weight down the veggies in the jar so they stay below the water line. You can use plastic or ceramic, but do not use metal as it will interrupt the fermentation process. I like to use onion skins.
- Then put a lid and ring on the jars, but not too tight. I save my used lids from canning and reuse them for fermenting since the seal doesn’t need to be tight. Move the jars to somewhere that they won’t be disturbed. It’s best to put them on a towel as sometimes fermentation can get a little bubbly if the jar is too full.
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