Hot Carrots

I’m a newbie to the world of fermented vegetables, but I’m finding it addicting!  Joel MacCharles of Well Preserved describes strawberry jam as the “gateway drug” to the world of canning, and I now feel the same about kimchi (or KW-chi).  Kimchi made me realize how easy it is to ferment vegetables and soon after making it I decided to make some spicy fermented carrots. 

You can get all the fresh ingredients needed from Bailey’s!

"You can see one garlic clove and the cabbage leaf in the midst of the carrots, after fermenting for 2 weeks."

Minimum ingredients needed:

·        Carrot(s), peeled and sliced

·        Salt Water Brine –2 cups warm water with 1.5 tsp. salt

·        1 cabbage leaf (optional)

·        1 glass jar with lid (like a mason jar, or old honey jar)

·        Seasoning, like garlic, spicy peppers, or classic pickle spices

No real recipe needed here, just chop up carrots into lengths that will fit somewhat uniformly into a jar.  You want them to be roughly an inch less in length than the height of the jar. 

Then decide on your seasoning.  I used two whole cloves of garlic, lightly smushed with a knife and one sliced habanero pepper (still using those I got from Mark Brubacher).  You could use any of your favorite pickling spices, it’s very much up to you! 

Drop the seasonings in the bottom of the jar and pack the carrots in, standing up right on top of them.  You want them fairly tightly packed.  Then take the cabbage leaf and pack it around the tops of the carrots, covering them.  The role of the cabbage leaf is to help provide extra beneficial lactic acid-producing microbes!  Since you’ve peeled the carrots you’ve likely lessened the amount of microbes that are available to help ferment your carrots, but some recipes don’t use it. 

Pour the brine in around the carrots until everything is submerged.  Then find a weight—I use a small mason jar that fits inside the mouth of a larger jar, filled with a bit of water to help weigh it down.  The goal is for all the veggies to stay submerged under the water.  Cover the jar(s) with a cloth to keep dust and bugs (not a problem right now) out.  Monitor the progress by sight and smell every day.  After 2-3 days there should be some bubbles and the smell should get that nice fermented smell, slightly acidic. 

I let mine ferment about 1-2 weeks.  At two weeks the carrots are a little bit softened but still have that nice carrot crunch to them.  When you decide they have fermented enough transfer them to the fridge where they ought to keep for several months, unless you eat them before that!  And I should add that with the one habanero they are very spicy, but it is mellowed a bit by the fermentation.  I would like to try a more kid-friendly (as in less-spicy) fermented carrot next, any suggestions for best spices to add? 

Jon Spee is an enthusiastic and committed member of Bailey’s Local Foods who blogs about his adventures in localism at The Local Kitchener.  Every few weeks he likes to giveaway something homemade to local KW residents!

KW-Chi (A Kimchi for KW)

I’m very new to the world of fermentation, especially when it comes to foods.  I didn’t grow up eating sauerkraut and still find it a bit odd.  However, the first time I had kimchi I knew I’d have to learn how to make it (because I’m kind of cheap, but mostly because I love learning how to make new things!).  So I took two recipes and made my own version using as many local ingredients as I good.  The result is KWimchi, or KW-Chi, or a Kimchi for KW. 

Trying to emphasize the ingredients we have available from local farms this kimchi is a bit more of what Sandor Katz would call a Kraut-Chi.  Regardless of what you call it, it is delicious enough to eat by itself (which I’ve been doing lately!).

You need most of the following to make it turn out:

·        1 cabbage (napa is the traditional, but I’ve just been using standard cabbage), coarsely chopped

·        3-6 carrots (depends on their size and how much carrot you want), chopped into thin sticks

·        1-3 daikon radishes (same as carrots, it’s your choice how much), chopped into thin sticks

·        2-4 green onions (optional, use them if they’re seasonally available)

·        ¼ cup salt

For the paste:

·        Buy a kimchi chili paste from New City Supermarket in Kitchener (that’s what I did for my first batch)

*Or*

·        50g fresh ginger (a decent sized chunk)

·        3-6 cloves garlic

·        1 tbs. fish sauce

·        1 tbs. honey

·        25-100g chili peppers (you’re going to have to experiment to find your desired heat level, and it also depends on your peppers)

Chop up the cabbage and sprinkle with most of the salt, saving a bit.  Massage the salt into the chopped cabbage, then cover with water.  If need be place something heavy on top of the cabbage to keep it submerged.  Leave it in the salt water for at least 30 minutes and as long as 2 hours.  Rinse it under cold water and drain all the water. 

Make the paste by pureeing the ginger, garlic, fish sauce, honey, and chili peppers.  Add the remaining salt.

Squeeze any remaining water from the cabbage then mix it together with the carrots, radish, and optional green onion in a large bowl.  Wearing rubber gloves work the ginger chili paste into the vegetables until all are coated. 

You could eat it now and it would be like a super spicy coleslaw, and you might as well taste it at this point, but press on (pun intended) to the next step.  Pack the kimchi into a large jar or crock, pressing down with your gloved hands or some sort of food masher, until brine begins to rise from the vegetables.  This takes a while, and if you absolutely can’t get enough liquid from pressing you can add salt water to top up your kimchi. 

In order to ferment properly, the vegetables must be submerged below the liquid.  Place a weight of some sort on top of the vegetables to keep them submerged, some people use a smaller jar filled with water, others use a clean stone.  I ferment in a large crock and use a ceramic coffee container to weigh down the veggies.  Cover the jar (loose enough to allow gas to escape) and let it ferment for about a week.  Experiment with length of ferment by tasting it as it progresses.  When it tastes good (to you or your friend) put it in the fridge to slow fermentation.  If you don’t eat it you might keep it for several months.  Mine lasted one week because we ate it that quickly!

Adapted from these two recipes:

The Kitchn's How to Make Easy Kimchi at Home

Nourished Kitchen's Hot, Salty & Sour: My Kimchi Recipe

From Jon Spee, who shares more of his KW Locavore adventures at localkitchener.ca