Pickled Thai Carrots

Name: Pickled That Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 6 people
Ingredients: 1 bunch carrots ((cut into quarters to make sticks)); 4-5 inch lemongrass ((stick of lemongrass, chopped up)); 6 Thai chilis ((dried)); 1 Tbsp ginger ((fresh grated)); 3 cloves garlic ((smashed with knife)); 4 cups filtered water; 2 Tbsp sea salt; 1 quart jar

Posted on March 29, 2017 by Danielle Johnson in Snacks

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

15 Min

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

15 Min

Thai flavor meets fermented food goodness. Gingery, sour, a bit of lemongrass, and a bit sweet, these Pickled Thai Carrots are crunchy, healthy, and delicious! Get your probiotics!

Ingredients

1 bunch carrots (cut into quarters to make sticks)
4-5 inch lemongrass (stick of lemongrass, chopped up)
6 Thai chilis (dried)
1 Tbsp ginger (fresh grated)
3 cloves garlic (smashed with knife)
4 cups filtered water
2 Tbsp sea salt
1 quart jar

Servings: people

Units:

Directions

Prep

15 min

Total

15 min

Cut the carrots into sticks and place them in a large glass mason jar.
Add the lemongrass, thai chilis, ginger and garlic to the jar with the carrots.
Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved. Add the remaining water to the salt water once the salt has dissolved.
Pour the brine into the jar with the carrots. There should be enough to submerge the carrots under the brine. If not, make more brine and add it to the jar.
Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
Once the brine is cloudy, try a carrot to see if it's ready. It should be sour, but still crunchy.
Store in the refrigerator for up to a month.