Sometimes it is nice to have a shady garden with large fir trees, that is, a real forest garden. For example, in the summer, when it gets very hot in the city. Or in the spring, namely, wild garlic grows on woody soils.
In addition to many other great recipes for wild garlic, I especially like to make fermented carrots - also referred to affectionately as wild roots. This ferment is so incredibly delicious that I could bathe in it. My son thinks so too and nibbles it all away from me in no time. Good tip: Always prepare at least two jars!
If wild garlic is not in season, it can of course be replaced by garlic. Then you can make this ferment all year round.
- 5 very large carrots, or 1 bunch of small ones
- 1 bunch of fresh wild garlic or 2-3 cloves of garlic
- 1 pc. ginger (2 large slices)
- 700ml of 2% brine
It's essential that the carrots are nice and crunchy, otherwise they will quickly become mushy and unpalatable when fermented.
For Tobi - a little How To(bi)
First, prepare the salt water. To do this, mix 20 gr. of salt with 1l of water. Or 14 gr. with 700ml, as indicated above in the recipe. The absolute amount depends a bit on the amount of carrots and the size of the container. The water can be cold, then you have to stir more. In this case you do not have to wait until it has cooled down again 😉
Cut the carrots in half or quarters, depending on their diameter, and cut them to a length that they can stand upright in the glass and still fit a weight on top (e.g. the glass lid of a jar).
Cut two large slices of ginger. Mine were certainly 5×2 cm and 3mm thick. Stuff the ginger slices and the wild garlic in the bottom of the jar, place the carrots on top, fill up with salt water.
Wait at least two weeks ➩ Mangia bene!
Suggestions for using fermented carrots
- Carrots are a great children's ferment! But also for adults they are suitable as a probiotic, crunchy snack for in between.
- Dipped in hummus, complemented with fresh cucumbers and a few olives, they make a quick, light lunch.
- Pureed with a little oil and cumin, it becomes an appetizing sandwich spread.
- Rolled in seaweed and rice, they become delicious vegetable makis. Homemade sushi is a hit with my kids!