While recently packing our book collection in boxes, we found this classic book Charcuterie: The craft of salting, smoking and curing – a must have for any budding preservationists!
This week, we have brined some carrots using a 5% salt solution. It really is the easiest thing ever. This method is for a natural pickle and doesn’t require any vinegar, but rather relies on a natural lactic acid that forms over the course of a short fermentation process.
To get started, place 50g salt and 1000g water in a pot with other aromatics (garlic, ginger, chilli, peppercorns, woody herbs) and simmer until salt dissolves. Leave until cool. Place vegetables in a clean jar. (We topped and peeled our carrots first.) Pour the brine over the top and ensure all vegies are completely covered. (You can make a plug with cling wrap and pour extra brine over the top.) Place the jars in a cool spot and allow to ferment for 7 days.
The vegetables should retain their crunch and have a slightly pickled flavour.
Our 7 days are almost up at Lady Bower so come in and take a look at our natural pickles on the baker’s rack.
You can find a taste on the winter menu as an accompaniment to the slow cooked lamb.