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Lacto-fermented Pickled Vegetables without Vinegar: Carrot and Daikon Sticks

James
How to pickle vegetables without vinegar - a beginner probiotic recipe with carrot and daikon.
Prep Time 30 mins
Cook Time 0 mins
Resting Time 14 d
Total Time 14 d 30 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine International
Servings 8 people
Calories 11 kcal

Equipment

  • 1 Litre Fermentation Vessel (Airtight Mason Jar)
  • Pickling Weight (preferred method)
  • Measuring Jug or Scales
  • Tablespoon
  • Sharp Knife
  • Chopping Board

Ingredients
  

Main Ingredients

  • 2 whole Carrots Med-Large
  • 1/2 whole Daikon Radish (Mooli) Med-Large
  • 1 litre Water Dechlorinated
  • 2 tbsp Salt Non-iodised

Seasonings

  • 4 cloves Garlic
  • 1 inch Ginger Thumb-sized piece
  • 1 tsp Mustard Seeds
  • 1 bunch Fresh Basil Leaves To layer bottom of jar

Instructions
 

  • Sterilise your equipment, and use the jar whilst still warm (not HOT, as this will kill the bacteria and enzymes on the vegetables).

Preparing the Vegetables

  • Thoroughly rinse vegetables (don't scrub), and pat dry with a clean towel.
  • Slice off of carrot tops, and chop into lengths to fit your mason jar lengthwise, allowing for few centimetres of headspace.
  • Chop daikon to the same length as the carrot.
  • Slice carrot and daikon into sticks to your desired thickness.
  • Peel the garlic and keep whole. Slice ginger into thin strips (peeling is optional).
  • Pour mustard seeds into the bottom of your jar and pack down with basil leaves. Start to add in your vegetable sticks as tightly as possible, tucking garlic and ginger in as you go along. It may help to turn the jar sideways after a while to fit more in.

Setting to Ferment

  • In a jug, measure 1L of dechlorinated water. Add the salt and allow to dissolve into a brine.
  • To your (upright!) jar, pour the brine and submerge all of your ingredients, adding about a 3 centimetre headspace.
  • As necessary, weigh your vegetables down and keep ingredients submerged. Floating seeds or ingredients may be submerged with a large cabbage leaf, for example, before adding in weights.
  • Finally, seal your container with a suitable airtight lid.

Storing and Checking

  • Now you're all set! Fermentation is ago.
    For the best results, keep your container somewhere warm and out of direct light. This could be on top of your fridge, in a cosy cupboard, a cellar or basement, or elsewhere.
  • Leave for 24-48 hours, and then check in. If you have a clear container, look for bubbles and submersion (good signs) and anything resembling mould (a bad sign which shouldn't appear if ingredients are fully submerged).
    Always toss and restart if there is mould - DON'T just scrape it, as it will have roots.
  • For a jar without an airlock, slightly open the seal to let gasses out for a few seconds, and then shut tight.
  • After another 24-48 hours, repeat steps 2-3 above. This time observe for smell, which may have had a chance to develop.
    It should smell pleasantly sour and resemble a pickle. Unpleasant odours indicate spoilage and will require you to restart (it happens to everyone).
    You can also dip a sterile wooden spoon in to the brine to taste at this point. As time increases, the flavour will become more complex.
  • Repeat step 4 above for at least 2 weeks as a guide. Some people go until the desired flavour is achieved.
  • Once they're ready, refrigerate and enjoy! They'll last up to 2 years if kept well.

Notes

Proper sterilisation is highly recommended.
This prevents unwelcome bacteria from spoiling your ferment. This is important to ensure the perfect pickle without mould, and to prevent any foodborne illness.
Boiling or oven-heating is the method used for many types of containers. For instructions on how to sanitise your equipment effectively and safely, view the 'Sanitisation' step in this article.
Keyword Fermentation, Healthy, Keto, Paleo, Pickle, Probiotic, Traditional, Vegan