Fermented carrots with an oriental touch

Ingredients for 1 servings:

• 800 g carrot(s)
• 80 g onion(s)
• 40 g ginger
• 2 tsp Thai curry powder
• 2 tsp cumin
• 1 liter of water
• 35 g sea salt, without additives (iodine, anti-caking agent, etc.)

Instructions

Working time approx. 30 minutes; Rest period approx. 30 days; Total time approx. 30 days 30 minutes

For 4 glasses of 500 ml each

Boil water with the salt and let it cool. Mix with the curry. Wash the carrots in clean water, trimming off a little of the front and back. Cut into 2-3 mm thick slices and the onion into smaller cubes. Cut the ginger, including the skin, into thin slices and place them at the bottom of the jars. Mix the carrots with the onion and divide them into the jars up to about 2 cm below the rim. Add 1/2 teaspoon of cumin to each jar. Place spacers on the carrots and fill with the curry water so that the carrots are covered. Add a little more water if necessary. Cover in a dark place and let stand on a tray at room temperature for about 5-7 days. When the bubbles stop rising, move to a cooler room (cellar) and let it mature for about 3 weeks. After that, you can try it. I use organic carrots and organic ginger.