Fermented Green Onion and Carrots

This post shows just how easy it is to preserve food; the recipe used less than a cup of carrots and green onions but could be scaled up or down as you’d like. I’m back in cooking classes with my Father (we’re studying knife skills this month) and that means two things:

  1. I’m going to learn some new things (which always excites me)
  2. I will gain access to food I don’t normally buy; classes are rarely based on season or locality and I often take extra ingredients home to prevent them from being thrown out.

As part of our training I was practicing cutting carrots and green onions.  After successfully transforming them into thin strips (Julienne), I packed them to take home and needed a plan.  I experimented with fermenting the two ingredients together and was quite surprised at the results! Fermented Green Onion and Carrots pickled carrot Onion green onion fermented pickles December Carrot Although I’ve been fermenting carrots for a long time, the addition of green onion was new to me.  I wasn’t sure what the texture would be and I was pleasantly surprised: both ingredients turned sour (as they should with fermenting) but the carrots also gained a savory kick from the onion and the onion gained a bit of sweetness from the carrots. I’ll eat these out of the jar, add them to salad, top fish with them or toss them in a stirfry.  I don’t suspect they will last very long – they’re awesome!

Fermented Green Onion and Carrots – Ingredients

  • 1/4 cup green onions (just the green part), cut into strips the height of a 1-cup mason jar
  • 1/2 cup carrots, cut into strips the height of a 1-cup mason jar
  • 1 tablespoon salt
  • Un-chlorinated tap water (I leave a bowl of tap water on the counter overnight to make sure any chlorine is evaporated
  • 2 cup mason jar

Fermented Green Onion and Carrots – Instructions

  1. Place vegetables in clean mason jar.
  2. Scatter salt over vegetables, shake the jar gently to distribute the salt.
  3. Leave jar on counter overnight (cover with a towel or use this trick during fly season).  This will pull some liquid out of the vegetables and help the ferment.
  4. Cover ingredients with water.  You may want to ‘seatbelt‘ the ingredients to keep them from floating.
  5. Leave on counter for several days, tasting after day 2 (a warmer kitchen will ferment these faster than a cooler one).  I found 4 days to be perfect!
  6. Place lid on container and store in fridge.

What would you eat these with?

Comments

  1. Green part of carrots?

  2. Hi Joel,
    Just wondering about your 1cup mason jar – the one in the photo seems to be a 500ml, thus a 2 cupper. I’ve never seen a 250ml that shape? Is it possible you used 2 cups of water? This would make a difference with the amount of salt…

    • Hi Rachelle – great eyes! Thank you – you are correct; I’ve edited it. My standard measure is 2 tablespoons per quart (or 1 tbsp per 500 ml); I sometimes vary up and down but rarely double. Thank you for the catch – I edited it just now to say ’2 cup.’ :)

  3. Sharon Vega says:

    Hi Joel,
    I have been enjoying your e-mails and great recipes and hints. It would be nice to have a print button so that the recipes could be printed from you web page.
    Thank you,
    Sharon

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