I love my hashtag #farmkitchencook. I love looking at the photos of foods I make while cooking at Nine Mile Farm. I have a notebook with recipes and notes I hope to blog, but I do not get to do every week. But I always take pictures and you can see them on my Instagram feed. I am posting at least one photo of something I cook everyday in my kitchen.
We started with lots of carrots “seconds” or “imperfect” carrots, that were very beautiful and delicious. We made 3 batches!
I used a kitchen brush to clean this organic carrots. I did not peel them.
We decided to use some cabbage to keep a good fermenting environment as it has been very hot in Upstate New York this week and this ferment is ready in about 4-5 days.
5 pounds of carrots, grated
1 pound of cabbage, grated
4 tbsp sea salt
1-2 tbsp ginger, finely chopped
1 tsp turmeric, finely chopped
In a large bowl, mix carrots, cabbage, ginger, turmeric and sea salt. Using a potato masher, press until there is enough liquid to cover the produce.
Transfer the carrot/cabbage mix to a gallon glass jar, pressing to submerge completely underneath the liquid. Cover with a large cabbage leaf, add weight to keep the produce submerged under the brine. If you do not have enough liquid from the vegetables, make extra brine. For the brine, mix 1 TBSP of salt with one cup of water, stir well and add to the vegetables as needed.
Cover the jar with a tight lid or use paper towel secured with a rubber band.
I like to use a cabbage leaf or a piece of fruit like a pineapple round, depending on the jar and add another jar inside to keep all the vegetables under the brine.
Ferment at room temperature (60-70°F is preferred) until desired flavor and texture. We like it firm so 4-5 days in the summer time. (If using a tight lid, burp daily to release excess pressure.) If the ferment start to dry, add more brine.
Once the ferment is done, put a lid on the jar and move to the fridge.