Lacto Fermented Korean Carrots
Try this Lacto Fermented Korean Carrots recipe, or contribute your own.
Try this Lacto Fermented Korean Carrots recipe, or contribute your own.
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon coriander powder
- 5 or 6 lacto fermented carrots made like this
- 3 lacto fermented garlic cloves i use garlic that i fermented with carrots
- 1/2 onion, very finely chopped
- 2 tablespoons pastured ghee (how to make ghee)
- 1 cup of pickling juice from the carrots fermentation
- spice mix
- 1 teaspoon turmeric powder
- 1/4 teaspoon fine sea or himalayan salt
- 3 tablespoons of unrefined sugar
- Carbohydrate 3.35362 g
- Cholesterol 0 mg
- Fat 0.649165 g
- Fiber 1.61905003929138 g
- Protein 0.56394 g
- Saturated Fat 0.11142 g
- Serving Size 1 1 recipe (6g)
- Sodium 2.063 mg
- Sugar 1.73456996070862 g
- Trans Fat 0.104815 g
- Calories 17 calories
Step-by-step
- Julienne carrots with a slicer like this, or any tool that would make very thin long slices (almost spaghetti thin).
- Press garlic through a garlic press, and mix with sliced carrots.
- Saute chopped onion with ghee until soft and fragrant, leave to cool.
- Combine the spices; add to the carrots and garlic; mix well.
- Add cooled onion/ghee and mix again.
- Add pickling juice, mix, put in an airtight container and allow to sit in the fridge overnight. It gets better with time.
Unlike fresh slaws that rely on immediate acid dousing, this preparation builds complexity through controlled lactic acid fermentation followed by a secondary seasoning phase. Lacto-fermentation transforms raw root vegetables by encouraging beneficial Lactobacillus bacteria to consume natural sugars, producing tangy lactic acid without vinegar. Understanding the sequence of fat addition and spice distribution ensures the final texture remains crisp rather than waterlogged.
Thermal Control and Spice Bloom
Heat control dictates the success of the aromatic additions. Sautéing onions in ghee until translucent requires medium-low heat over roughly 8 to 10 minutes to break down sulfur compounds into sweetness without browning. Allowing this fat-and-onion mixture to cool completely before combining with the fermented vegetables prevents the residual heat from denaturing the live probiotic cultures. Ground spices like coriander, turmeric, and cayenne must be thoroughly dry-mixed into the julienned roots before introducing liquids to prevent clumping.Resting Periods and Batch Scaling
Refrigeration overnight allows the pickling juice and spices to penetrate the cell walls of the fermented carrots through osmosis. Scaling this preparation upward requires maintaining the ratio of 1 cup of pickling liquid per batch to ensure total submergence and prevent aerobic spoilage. Glass airtight containers work best because plastic can absorb potent aromatic compounds from the garlic and onion over extended storage windows exceeding 14 days.
