1 / 2
Plan to ferment the carrots ahead of time if you are using them for an appetizer with the dip.
Photo by GettyImages/ GMVozd
2 / 2
“The Cultured Club” by Dearbhla Reynolds, is filled with a variety of gut-friendly recipes.
Courtesy of Countryman Press
Ingredients
- 3 tablespoons blanched almonds
- 3 tablespoons walnuts
- 1/4 cup miso
- 3 tablespoons warm filtered water
- squeeze of lime juice
- 1 to 2 teaspoons mirin (optional)
- 1 jar of fermented carrot sticks (See below) to serve
- 6 carrots, unpeeled and cut into sticks
- 1 to 2 garlic cloves, smashed
- 1 tablespoon chopped fresh dill
- 2 percent brine solution (1 tablespoon sea salt dissolved in 4 cups filtered water)
Directions
- Preheat the oven to 350°F.
- Spread the nuts in a pie plate and toast in the oven for eight minutes. Allow to cool, then grind in a mini food processor to a paste.
- In a medium bowl, mix the nut paste and miso with the water and lime juice to form a dip. If you’d like some extra sweetness, add the mirin.
- Serve with the fermented carrot sticks for dipping. The miso dip will keep in the fridge for three days.
- Place the carrots, smashed garlic cloves, and fresh dill into a clean 1-quart jar. Packing them vertically is the most efficient way to get a tight pack in the jar.
- Cover with the 2 percent brine to within 1 inch of the top of the jar.
- Leave to ferment on the countertop for at least two weeks.
- Taste after this time and continue to ferment until you have achieved your desired flavor. Once you are happy with the taste and texture, you can dig in.
- Store in the fridge for up to six months once opened.
