Recipe Moroccan carrot pickles
Preparation time:
30 minutes
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Before we start, we invite you to consult Our user -managing section In order to learn everything about the fermentation process!
- Prepare the brine by mixing 60 cl of non -chlorinated water and 18 g of gray sea coarse salt, until the salt is dissolved. (Or 3% salt compared to water)
- Cut the carrots into sticks. Peel and mince the shallot.
- Fill the jar, intercade the spices. Cover with brine.
- Keep at room temperature for 1 week to start fermentation. Then store ideally around 15 ° C. To consume from 2 weeks.
NB: If your water is chlorinated, it must be let it stand in an open carafe for 1 hour or 2 to evaporate the chlorine.
Recipe offered by Marie Claire Frédéric for Le Parfait.
