Recipe By Chef Roopa Venkatraman of Amrut Club
2 servings
Ingredients:
4 large carrots
Kosher or sea salt (preferably non-iodized)
½ tablespoon coriander seeds
½ tablespoon fennel seeds
1/2 cup Matriark UVC
40g rice wine vinegar
3 inch piece of ginger, peeled and roughly chopped
1 tablespoon agave
½ tablespoon white miso paste
Sesame seeds, (optionally toasted in sesame oil)
Dill, picked and roughly chopped
Optional: sliced almonds, raisins
Instructions:
-
Wash and peel carrots. Then, lay the carrot flat on a cutting board and use the peeler to create thin, even strips starting at the wide end of the carrot. Rotate as needed and continue until the core of the carrot Save the core and peel for a stock!
-
Fermentation. Sterilize a glass jar and place the carrots inside the jar along with the coriander and fennel seeds. The amount of salt and water you add will depend on the size of the jar. We will be using a 3% salt water brine, so weigh out 2 cups of water (470g) and add 14g salt. Stir until dissolved. Pour it into the glass jar with carrots. Repeat with additional water and salt until the carrots are fully submerged. Next, we need to make a fermentation weight so that the carrots stay submerged under the brine. Fill a small, clean zip lock bag with the same salt & water solution, zip it, and place it on top of the carrots in the jar. Then, close the jar and leave it at room temperature for 3 days.
-
Dressing: Add the Matriark UVC, vinegar, ginger, agave, white miso into a blender and spin until combined.
-
Assemble: Drain the salt brine from the carrots. Toss the carrots in the dressing. Fold in the chopped dill, and sesame seeds. Top with sliced almonds and more sesame seeds and serve or store in the refrigerator.