We made these purple pickled beauties on our Summer HQ Getaway back in January, and are just about ready to be unbottled and enjoyed in our favourite salads, or as a gut-friendly snack on the go. Our resident nutritionist Abby led our Getaway group through each step on how to make these pretty jars of goodness, but you can recreate these at home using the recipe below.
Dissolve the starter culture in water according to the packet instructions (the amount of water will depend on the brand you are using). Add to the carrot along with the peppercorns, cinnamon and orange strips. Mix well.
Fill the prepared jar with the carrot mixture, pressing down well with a large spoon to remove any air pockets and leave 2cm of room free at the top. Pour the water culture liquid to the jar and completely submerge the carrots in the liquid. If not enough water just add it bit more. Take a clean cabbage leaf and fold it up and place on top of the carrot mixture (this ensures the mixture stays submerged).
Put lid on and wrap the teatowel around the container to block light. Store in a dark place with a temperature of 16-23 degrees for 14 – 21 days. You can also place the jar in an esky for a more consistent temperature control. The longer you leave it, the higher the good bacteria count and also the tanginess increases the longer it is left.
Once open place in fridge. They will last up to 2 months in the fridge when kept submerged in the liquid.