"Start by slicing carrots (the thinner or smaller the pieces, the quicker they'll ferment), then make a brine by mixing 35g rock or sea salt (don't use table salt) with a litre of water (tap is fine, filtered is better), and making sure the salt dissolves. You can then go as fancy or simple as you like: Drop in some peppercorns, allspice berries, coriander seeds, fennel seeds or anything else you think might go, bring the brine mix up to a simmer, then take off the heat and leave to infuse and cool to room temperature."
"Pop the sliced carrots in a sterilised jar, then fill with the brine, making sure the veg are fully submerged: You don't want any sticking out and meeting the air, because that's when bad bacteria can attach. Hercules then leaves the sealed jar(s) for a few days until signs of fermentation emerge The brine will turn opaque, and you'll see some bubbles then taste, taste, taste: Once the carrots are nice and sour, stick the jar in the fridge."
Choose fresh or slightly tired vegetables such as carrots, onions, cucumber, beetroot, cabbage or turnips for fermenting. Dehydrated carrots concentrate sugars and produce a bright carrot flavour. Slice vegetables thinner or smaller to speed fermentation. Prepare a brine with 35g rock or sea salt per litre of water, dissolving the salt fully; tap water is acceptable, filtered is preferable. Add spices if desired, heat to infuse, then cool to room temperature. Pack sterilised jars and ensure vegetables are fully submerged to avoid air exposure. Wait several days for opaque brine and bubbles, taste, then refrigerate when suitably sour. Light pickles (asazuke) use 2–3% salt by weight.
Read at www.theguardian.com
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