Fermented Spicy Carrot (Best condiment EVER!)

This is an amazing accompaniment for any meal and a fantastic way to introduce more nutrient dense foods and spices into your diet (or loved ones diet who won't normally eat things like carrots!) in a delicious way.


Fermented foods are a source of probiotics, which contain live bacteria that'd good for you gut and aids digestion. The bacteria do some of the digestion work for you to mean your body can more easily uptake and use the nutrients within the food.


Cultures around the world have used fermentation as a natural way to preserve foods and intuitively recognised the health benefits long before studies into gut bacteria and digestion health.


Ingredients

1kg Carrots

2 tsp Fenugreek

5cm cube Fresh ginger (powder can be used)

5cm cube Turmeric root (powder can be used)

2 tsp Chilli flakes

2 tsp Mustard seeds

1 tsp Black pepper

2 tbsp Sea salt


Method

It's a very simple recipe but hard on the fingers if you are manually grating the carrots, fresh ginger and turmeric (you'll send up with orange fingers!!!)


Grate the carrot, ginger, and turmeric. Add a sprinkle of salt to the carrot as this helps draw the moisture out of the carrot. Massage all three together into a mixing bowl, squeezing the juices out for 5 to 10 minutes.


Add the rest of the spices and mix well.


Place in a glass Kilner jar (or similar) and compact down, then seal the top for an anaerobic fermentation. Leave at room temperature away from direct sunlight for between 5 to 10 days (the warmer it is the quicker it ferments).


As it's fermenting you should see bubbles rising up. Once per day you'll need to release the lid to 'burp' it over a sink to release any pressure formed from the fermentation process.


After 5 to 10 days then keep chilled in the fridge and enjoy with any meals!


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