Hugh Acheson's Fermented Carrots with Galangal and Lime
Hugh Acheson's Fermented Carrots with Galangal and Lime
Rating: (1 rated)
Recipe Yield: Makes 1 quart or 2 pints
Preparation

1 pound carrots, peeled and sliced 1/4-inch thick
1 tablespoon peeled and thinly sliced galangal or fresh ginger
1 tablespoon grated lime zest (absolutely no white pith)
2 teaspoons pickling salt

Pack the carrots, galangal, and lime zest in a 1-quart mason jar (or 2 pint jars), leaving 1 inch of headspace at the top, and set aside.

Combine the pickling salt and 2 cups of water in a nonreactive saucepan and heat to dissolve. Cool to room temperature.

Ladle the liquid into the jar, leaving 1/2 inch of headspace and completely covering the carrots. Cover the top of the jar with a square of cheesecloth and secure it with the jar’s band. Place the jar in a dark spot that hovers between 65°F and 75°F, and leave it for 5 days, checking daily to remove any white mold that accumulates on top.

Remove the cheesecloth, cap the jar with the regular lid, and place in the fridge. Use it within a week.

→ Check out Hugh's book! The Broad Fork by Hugh Acheson

Reprinted with permission from The Broad Fork by Hugh Acheson, copyright © 2015. Published by Clarkson Potter.

Description
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Hugh Acheson's Fermented Carrots with Galangal and Lime is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories