Fermented Cumin & Ginger Carrots

Cooking time
Serves6-8 people
Fermented Cumin & Ginger Carrots

Cumin and ginger are a classic flavour match for carrots, and in this crunchy fermented preserve they mingle together to make a tasty combo that's great added to salads and sandwiches or served on the side of cheese boards and cold cuts.


  • 500g carrots
  • A thumb of ginger
  • 1 tbsp cumin seeds
  • 5g salt

Prep: 15 mins | Cook: nil + fermenting

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1. Peel the carrots and thinly slice them lengthways. Peel and thinly slice the ginger. Pack the carrots and ginger into a large, sterilised jar.
2. Sprinkle 1 tbsp cumin seeds over the carrots and add 5g salt. Pour over enough cold water to cover the carrots by 1cm – 500ml should do it. Seal the lid of the jar and give the jar a swirl to dissolve and distribute the salt.
3. Pop the jar somewhere dark and cool. Leave to ferment for a week, opening the jar every day or two to release any gas that has built up. After a week the fermented carrots will be ready to eat, and should be stored in the fridge.
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