This is something that I did solely because I saw a picture of the finished product and thought it looked so lovely. I’m not sure what it will taste like – i’m expecting sweet with some bite – so I will come back and update this in a few weeks when it’s had a chance to do its thing.

Even if they taste terrible (which I’m not expecting to be the case!), I’d do this just to see the jars sit on the bench for a few days. The colour is gorgeous, and really brightens up the kitchen on a gloomy winter day. I suspect that’s exactly what the taste will be like too.

Fermented carrots

15g fine salt, dissolved in 3 cups of boiling water. Allow it to cool.

Mix thoroughly:
500g carrots, finely sliced (I used a mandoline)
1 onion, finely sliced
40g grated ginger
2 tsp turmeric (use fresh if you can get it)

Pack the mix in clean, sterilised jars. Fill with the cooled brine.

Sit the jars at room temperature for a few days until you see signs they are starting to ferment. Open and check, if you’re not sure. You should see some fine bubbles. You might also notice the cap bulging up a little. Then put in the fridge or keep somewhere cool. Leave at least a week.

Verdict: watch this space

Corinna Hente