Violet carrots fermented

Fermentation is a simple way to preserve carrots and gives them a really interesting flavor nuance, perfect for pairing with tasty appetizers, croutons, or for adding to legume-based spreads, first courses or second courses. You can also use the liquid from the fermentation, excellent for stretching veloutés and hummus.

Wash the carrots carefully, peel them and cut them into thin slices. Wash a glass vase thoroughly and dry it. Weigh it and note the tare. Fill the jar with carrots, trying to fill all the empty spaces. Add aromas to taste, in my case I used sprigs of thyme. Pour filtered water until the carrots are covered with at least 2 cm of water. Record the weight of the carrots plus the water and add 3% fine (non-iodized) salt. To ensure that the carrots remain below the water level I use a presser. Close the jar, shake it so that the salt is distributed evenly and leave it to rest in the pantry for a few days. Check the carrots every day and if you see a lot of internal pressure, open the jar slightly and let it vent. Once this phase has passed, close the jar and let the vegetables ripen for at least 3 weeks in a dark, cool place before consuming them.