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Lacto Pickles


Sustenance

21 - 11 - 17

While most vegetables can be pickled, we love the tang of baby radishes and the spiced warmth of ginger citrus carrots. While waiting five to seven days might seem tiresome, be patient — make an afternoon of it and pickle up enough for a season. The results are more than worth it.

Cook Time:

15 MINS

Serves:

4 PEOPLE

Ingredients

BABY RADISHES

sliced radishes

1 tblsp sea salt per 1 quart of water + vegetable starter culture

Pepper corns

1inch ginger knob sliced

GINGER CITRUS CARROTS

1 cinnamon stick

2 inch ginger knob, julienned

Orange zest from 1 orange

3 tbsp maple syrup

1 quart worth of carrot sticks

1 tblspn sea salt per 1 quart of water

Vegetable starter culture

Pepper corns

Garlic cloves

BABY RADISHES Dissolve vege starter and salt in water. In a 1.5L jar, add peppercorns and ginger. Pack radishes in tightly. Pour salt brine over the top and use a glass weight to keep everything under the brine. Seal tightly, don’t forget to add water to the airlock. Let set at room temp for about 5-7 days or until bubble activity dies down. Remove to cold storage and enjoy!

GINGER CITRUS CARROTS Dissolve maple/honey, vege starter and salt in water. In a 1.5L jar, add peppercorns, garlic, cinnamon stick, ginger and orange zest. Pack carrots in tightly. Pour maple/salt brine over the top and use a glass weight to keep everything under the brine. Seal tightly, don’t forget to add water to the airlock. Let set at room temp for about 5-7 days or until bubble activity dies down. Remove to cold storage and enjoy!

Ingredients

BABY RADISHES

sliced radishes

1 tblsp sea salt per 1 quart of water + vegetable starter culture

Pepper corns

1inch ginger knob sliced

GINGER CITRUS CARROTS

1 cinnamon stick

2 inch ginger knob, julienned

Orange zest from 1 orange

3 tbsp maple syrup

1 quart worth of carrot sticks

1 tblspn sea salt per 1 quart of water

Vegetable starter culture

Pepper corns

Garlic cloves

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