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Thai Carrots FTR

Pickled Thai Carrots

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Ingredients Method

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

Method
 

  1. Cut the carrots into sticks and place them in a large glass mason jar.
  2. Add the lemongrass, thai chilis, ginger and garlic to the jar with the carrots.
  3. 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.
  4. 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.
  5. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  6. Once the brine is cloudy, try a carrot to see if it's ready. It should be sour, but still crunchy.
  7. Store in the refrigerator for up to a month.