With the days warming and spring produce is starting to appear, there’s no better time to get a couple jars of fermented pickles bubbling away in your kitchen. And today, I’m featuring some terrific tools to help you do just that!
Our friends at Masontops have offered up one of their Deluxe Fermenting Tool Sets for this week’s giveaway. This set includes four of their wide mouth Pickle Pebbles (designed to fit smoothly into a wide mouth jar and keep your produce comfortably below the liquid line), a three-pack of their Pickle Pipes (the easiest airlock ever!), and their Pickle Packer (never has it been simpler to tightly press sliced, shredded, or chopped veg into a jar).
The folks at Masontops produced a really terrific Fermenting Guide during their Kickstarter campaign and have kindly allowed me to reprint their recipe for Gingered Carrots, which you’ll find after the jump. I didn’t manage to make these carrots before I left on book tour, but they’re top on my list for when I get home!
Also, if you feel that you can’t live without your very own Deluxe Fermenting Tool Set, the nice folks at Masontops have given me a code for 15% off any purchase on their website. Just use “FIJ15” during check-out to get the deal!
Masontops' Gingered Carrots
- 4 large carrots about 1lb.
- 1 garlic clove
- 1/4 teaspoon red chile flakes
- Fresh ginger root about 2-3 inches
- Brine: 2 teaspoons salt dissolved in 2 cups water
- Wash and peel the carrots. Cut them on the bias into wide, quarter-inch thick slices. Then cut each slice into quarter-inch thick sticks.
- Peel the ginger and slice it into paper-thin coins, until you have 1/4 cup.
- Peel and slice the garlic and place it in the bottom of a 1 quart mason jar with the chile flakes.
- Layer the carrots and ginger in the jar, until you reach the bottom of the neck, then place a Pickle Pebble on top and add enough brine to submerge the carrots.
- Wipe the rim of the jar, add the Pickle Pipe, and secure the ring. Set in a dark place to ferment for 2-4 weeks.
- When the carrots have fermented to your taste, remove the Pickle Pipe and Pickle Pebble. Seal the jar with the mason jar lid and ring, and store in the refrigerator.