Curried Carrot Sticks (Lacto-fermented)

These are a great way to jazz up plain carrot sticks and make them better for you to boot!  This recipe is for a pint jar but feel free to make a quart or more of them by multiplying the recipe.  By the way, since these are lacto-fermented, you have to make them ahead of time.

  • carrots, cut into sticks
  • 1 clove garlic, peeled
  • 1/2 inch ginger root, sliced
  • 1/2-1 teaspoon curry powder (we use homemade curry powder here--see recipe below)
  • salt and water
  • 2 TBLS whey (liquid drained from plain yogurt with live active cultures)

Pack your carrot sticks, garlic, ginger, and curry powder into a pint jar.  Leave 1 inch of head space clear of ingredients at the top of your jar.  Make up a brine of 2 cups water to 1.5 tablespoons of salt.  Stir to disolve then pour over your carrot sticks leaving 1 inch of head room from the top.  Cap tightly and leave at room temperature for 5-7 days or until desired taste is obtained.***  When you like the taste, refrigerate and enjoy!

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!


Madhur Jaffrey's homemade curry powder

  • 2 tablespoons ground corriander
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole peppercorns
  • 1 1/2 teaspoons whole mustard seeds
  • 6 whole cloves
  • 3 dried hot peppers (like cayennes), crumbled (or 2 tablespoons dried red chili flakes)
  • 1 teaspoon whole fenugreek seeds
  • 1 teaspoon ground turmeric

In a small skillet, toast the corriander, cumin, peppercorns, mustard seeds, cloves, and chilies until lighly toasted and smelling really good.  Stir the spices to prevent burning.  Add fenugreek seeds and turmeric and stir for 10 seconds.  Remove spices from skillet to cool.  Grind spice mixture in a coffee grinder or mortar and pestel.  Viola, your very own curry powder!