Go Back
Print Recipe

Lacto Fermented Korean Carrots

Prep Time30 minutes

Ingredients

  • lacto fermented carrots
  • 3 lacto fermented garlic cloves
  • 1/2 onion chopped finely
  • 2 tablespoons pastured ghee
  • 1 cup pickling juice from fermented carrots

SPICE MIX

  • 1/2 teaspoon ground black pepper1/4 teaspoon fine sea or Himalayan salt3 tablespoons of unrefined sugar
  • 1 teaspoon coriander powdered
  • 1 teaspoon turmeric powdered
  • 1/4 teaspoon cayenne pepper powdered
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 3 tablespoons unrefined granulated sugar

Instructions

  • Add pickling juice, mix, put in an airtight container and allow to sit in the fridge overnight. It gets better with time.
  • 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 at least overnight.

Notes

  • Immediately after the mixing, the salad tastes excessively spicy but it mellows down after resting overnight.
  • If you don't care for spiciness, reduce the amount of cayenne pepper.