Indian carrot Achard

[SenateurDupont]

Inspired by todays poll about probiotics, here is a simple veg fermentation recepie wich is soooooo good. It's not from me but from a french cook named Marie-Claire Frédéric (here is her website, in french nicrunicuit.com/)

For this recepie, you'll need vegetables and ... time!

1 kg of carrots

1 clove of garlic (Iput two!)

2 table spoon of mustard seeds

1 tablespoon of curcuma powder

10 grams of pickling or kosher salt (not table salt because it contains iodine and the fermentation would not work)

4 table spoon of a neutral oil (canola, sunflower, peanut)

-Peel the carrots and grate them (a food processor becaomes handy when you have 1kg!)

-Cut the garlic clove in thin slices and put it in a bowl with the carrots.

-With a mortar and prestle coarsly grind the mustard seeds and add to the carrots

-Add the salt.

-Mix the blend in a way that all the ingredients are well distributed.

-Pack in a preserving jar (1litre) and pour the oil on top.

-Put the lid on the top of the jar (don't even put the ring that you normally screw)

You will leave this undisturbed (resist tot the temptation of opening the lid!) for two weeks on your counter. During this time, you will see bubbles going up and it's ok. If you see a white film when you open the lid it's ok too... it's the good bacterias developped in the process that you can see!

You can enjoy as is or on a salad, in a sandwich... it's marvelous.

This recepie will last for YEARS in your refregirator... so this is another way to avoid food waste!

Bon appétit!

[Hidden]

Hey SenateurDupont this is perfect timing so thank you for posting this now. 🙏

It looks and sounds delicious too. 😊

[Zest]

Hi SenateurDupont

Thanks for sharing this great recipe.

Zest

[Tibblington]

I have received a post from you about iodine. It's a big subject what in particular interests you? I don't know whether I can help or not.

[SenateurDupont in reply to Tibblington]

Hi Tibbligbton. I don’t recall sending you a post about iodine. However, I was mentioning iodine in my fermentation recepie... you have to use salt without iodine if you want the fermentation to happen. Maybe HU works in a way I don’t understand.

[Tibblington]

This is the mail that came to me from "Health Unlocked" :

Tibblington,

Looks like you have experience with Iodine, can you help SenateurDupont?

I'm not really making contributions now moreover I don't have any special knowledge of iodine.

[SenateurDupont in reply to Tibblington]

That’s weird since I did not asked for help!

[rachelleigh]

I love the look of this recipe - thanks for posting. I want to ask - are other oils ok too? E.g. olive oil? Many thanks!

[SenateurDupont in reply to rachelleigh]

Olive oil should work fine, however, it can change the taste of the recepies. There are various flavors of olive oil... from bland to really tasty, even bitter. The oil is there to provide an anaerobic environement for the fermentation.

[rachelleigh in reply to SenateurDupont]

Great - thanks for all your useful advice today - I appreciate your help!