fromwww.theguardian.com
13 hours agoPickle power: how to make your first ferments | Kitchen aide
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.
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