Fermented Shaved Carrot Salad Recipe

Introduction

This fermented shaved carrot salad is a tangy, crunchy delight that brightens any meal. Using simple ingredients and natural fermentation, it develops a deliciously complex flavor perfect for a refreshing side dish or snack.

Ingredients

• 10 medium carrots, shaved (about 800 grams)
• 2 tsp sea salt (Celtic sea salt recommended)
• 2 tbsp sauerkraut juice (from fermented cabbage)
• 2 oz filtered water
• 1 large red onion, sliced (or 2 medium)
• 7 large garlic cloves, finely minced
• 1/4 cup oil (olive, avocado, or grapeseed oil)
• 2 tsp coriander powder
• 1/2 tsp black pepper, ground
• 1 tsp paprika or smoked paprika
• 2 tbsp maple sugar or syrup
• 1/3 tsp cayenne pepper (optional for spiciness)
• 2 tbsp apple cider vinegar (for extra sourness)
• Additional salt, if desired

Instructions

1. Step 1: Using a vegetable peeler or mandoline slicer, shave each carrot into long, paper-thin strips and place them in a large bowl.
2. Step 2: Mix the sea salt and sauerkraut juice into the filtered water until the salt dissolves. Pour this brine over the shaved carrots and mix well with clean hands, ensuring all carrots are coated.
3. Step 3: Press the carrot mixture tightly into a jar to encourage juice release. Pour any leftover liquid over the top, making sure the carrots remain fully submerged.
4. Step 4: Add weight if necessary to keep the carrots submerged. Cover the jar with a coffee filter or cloth secured with a rubber band and let ferment at room temperature (around 65°F) for 4-5 days, until a sour, pickled aroma develops.
5. Step 5: Check the ferment daily, ensuring no mold or unpleasant smells are present. Small white films on exposed pieces can be discarded; however, if mold is extensive or smell is off, discard the batch.
6. Step 6: Once fermented, strain the carrots in a colander and transfer to a bowl.
7. Step 7: Heat 1/4 to 1/3 cup of your chosen oil in a skillet. Add the sliced onion and cook until golden brown and fragrant. Remove onions with tongs and save the oil in a small bowl; discard or repurpose the onions.
8. Step 8: In the same skillet, briefly sauté the minced garlic (about 1 minute), then remove from heat and let it cool.
9. Step 9: Add the strained onion oil and garlic (with oil) to the fermented carrots.
10. Step 10: Sprinkle in coriander, paprika, black pepper, cayenne pepper (if using), and maple sugar. Gently mix until all carrot ribbons are evenly coated.
11. Step 11: Adjust seasoning as desired with extra sweetness, spiciness, or sourness, adding more maple sugar, spices, or apple cider vinegar as preferred.
12. Step 12: Transfer the finished salad back into the fermentation jar or smaller jars and refrigerate.
13. Step 13: Let the salad develop its flavors in the fridge for at least 12 hours before serving. It will keep well for up to one to two months.

Tips & Variations

• Use a mandoline for perfectly uniform carrot ribbons and easier fermentation.
• For a milder garlic flavor, sauté less time or add raw minced garlic at the end.
• Substitute maple sugar with brown sugar or syrup for different sweetness notes.
• Add fresh herbs like dill or parsley for an herbal twist.
• Adjust cayenne pepper amount to control heat level or omit it altogether if preferred.

Storage

Store the fermented carrot salad in a sealed jar in the refrigerator, where the flavors will continue to meld. It will remain fresh for up to one to two months. Before serving, let it sit at least 12 hours in the fridge to develop deeper flavors. Use a clean utensil to avoid contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of sea salt?

Yes, regular salt can be used, but sea salt like Celtic salt contains minerals that may enhance fermentation and flavor.

What if I see white film on top of the ferment?

A small white film called kahm yeast is generally harmless and can be skimmed off. However, if you notice mold or a bad odor, it is safer to discard the batch.

Fermented Shaved Carrot Salad Recipe

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★★★★★

4.6 from 74 reviews

A vibrant and tangy fermented shaved carrot salad that combines the natural sweetness of carrots with the complex flavors of fermentation and a bold spice blend. This recipe uses a quick fermentation method enhanced with sauerkraut juice and sea salt, followed by a sautéed garlic and onion oil dressing infused with coriander, paprika, and cayenne for a deliciously unique salad perfect for probiotic benefits and a flavor-packed side dish.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 days 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Fermenting and Stovetop
• Cuisine: Fermented / Contemporary
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fermentation Ingredients

• 10 medium carrots (shaved, about 800 grams)
• 2 tsp sea salt (Celtic sea salt recommended)
• 2 tbsp sauerkraut juice (from fermented cabbage)
• 2 oz filtered water

Salad Dressing and Seasonings

• 1 large red onion, sliced (or 2 medium onions)
• 7 large garlic cloves, finely minced
• 1/4 cup oil (olive oil, avocado oil, or grape-seed oil)
• 2 tsp coriander powder
• 1/2 tsp ground black pepper
• 1 tsp paprika or smoked paprika
• 2 tbsp maple sugar or maple syrup
• 1/3 tsp cayenne pepper (optional for spiciness)
• 2 tbsp apple cider vinegar
• Additional salt if desired

Instructions

1. Shave the Carrots: Using a vegetable peeler or mandoline slicer, shave each carrot into long, paper-thin strips and place them into a large bowl.
2. Prepare the Brine: In a separate container, mix sea salt and sauerkraut juice into filtered water until the salt dissolves completely.
3. Mix Carrots with Brine: Pour the brine over the shaved carrots and use clean hands to mix thoroughly so the carrots are evenly coated.
4. Pack into Jar for Fermentation: Firmly press the carrot mixture into a clean jar to release more juice, ensuring the carrots remain fully submerged under the liquid.
5. Weight and Cover the Jar: Add a weight if needed to keep carrots submerged and cover the jar with a coffee filter secured with a rubber band to allow airflow but prevent contaminants.
6. Ferment at Room Temperature: Allow the jar to ferment at roughly 65°F (18°C) for 4 to 5 days until the carrots develop a sour, pickled aroma.
7. Check Fermentation Quality: Inspect for mold, off smells, or white film. Discard any affected carrot pieces or the entire batch if unpleasant odors or extensive mold are present.
8. Strain the Fermented Carrots: Once fermentation is complete and safe, strain the carrots in a colander and transfer them into a mixing bowl.
9. Sauté Onions: Heat 1/4 to 1/3 cup of your chosen oil in a skillet over medium heat. Add the sliced onions and cook until golden brown and fragrant, then remove the onions with tongs and strain the oil into a small bowl (discard or save onions for another use).
10. Briefly Sauté Garlic: In the same skillet with the remaining oil, sauté the minced garlic for up to 1 minute until fragrant, then remove from heat and let it cool.
11. Combine Infused Oil with Carrots: Add the strained oil and sautéed garlic (with oil) mixture to the fermented carrots in the bowl.
12. Add Spices and Sweetener: Stir in coriander powder, paprika or smoked paprika, ground black pepper, cayenne pepper (if using), and maple sugar or syrup. Mix gently to coat the carrots evenly.
13. Add Vinegar and Adjust Seasonings: Stir in apple cider vinegar for sourness and adjust salt, sweetness, or spiciness as desired with additional chili, sugar, or herbs.
14. Store the Salad: Transfer the completed salad back into the original fermentation jar or smaller jars and refrigerate.
15. Flavor Development: Allow the salad to rest for at least 12 hours in the fridge for the flavors to meld, and enjoy within 1-2 months.

Notes

• Use a clean jar and utensils to prevent unwanted bacteria during fermentation.
• The fermentation time can vary slightly depending on room temperature; warmer conditions speed up fermentation.
• If any mold, foul smells, or white slimy residue develop beyond minor surface film, discard the batch.
• Replace the coffee filter with a breathable cover to keep out contaminants but allow airflow.
• Use fresh and high-quality oils for best flavor and health benefits.
• The cooked onions are optional to eat but add great flavor to the oil used in the salad.
• This salad is rich in probiotics and can be a healthy addition to many diets.

Keywords: fermented carrot salad, shaved carrots, probiotic salad, fermented vegetables, healthy side dish, fermented carrot recipe, pickled carrot salad