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Incan Carrot Salad

Makes 2 Quartsincan.jpg

Hail to the Carrot! I adapted this beautiful pickled salad from a family-run eatery which served wonderfully crafted dishes from Peru.

This salad speaks of Incan colors with sharp, sweet-tart flavors. Using romaine lettuce as leaves it makes a gorgeous "sunflower centerpieces" to bring relief to a cold winter supper or create a tabletop centerpiece.

- Recipe by B. Hettig © 2009

carrots 2 lbs scrubbed, medium grated
lime, fresh 1 or 2  
zest 1- 1/2 tsp reserved until after 4 day fermentation
dried cranberries 1/4 c. or other dried fruit, 1/4 inch dice
red beet, fresh ^ 1 TBS [opt.] use cookier cutter or 1/4 inch dice
sea salt 1 TBS unrfined and without chemicals
tumeric powder 1/2 tsp [opt.] coarsely chopped
aged brine * 1/2 tsp. from a previous batch of fermented pickles

AFTER FOUR DAY FERMENTATION

honey 2 to 4 TBS. to taste, or agave nectar, or sugar
lime juice   reserved from above
olive oil 2 TBS. good quality is called for
cilantro+ 1 cup [opt.] coarsely chopped
chili powder+ 1 to 3 tsp. [opt.] ancho, or Mexican spice chili blend

^To romance this recipe in another way, toss in a couple TBS. of red beets. Watch the warm red glow appear while watching over four days!

+Note: Recipe can stand alone without these additions. You might divide the batch and use spice/herb blend for adults. Adding a tsp. of finely grated ginger will brighten flavor.

*Aged bring boosts the pickling activity, but is not essential to make this recipe.

1 Prepare the ingredients and toss in a large bowl.
2 Place a small plate on top and add a jug of water or other weight to the plate.
3 Check hourly until a brine forms.
2 Load the ingredients into Perfect Pickler canister.
3 Mix the turmeric and the 2 TBS. reserved brine (if using) and mix. Pour over ingredients.
4 Pack carrot mixture down with fingers as you go. Fill to about 1-Inch from the lip. Pour in any remaining brine from the bowl.
5 Install the Spacer Cup and thread on the cap. Fill the fermentation lock and install. Place in a bowl and store at room temperature or a cooler area; down to 60 degrees for 4 days (6 days at 60
degrees.)
6 Refrigerate.