As the weather warms and the pea season comes to an end, this recipe provides a delightful way to preserve the spring treat and enjoy peas as a flavorful summer condiment. By combining peas with shredded carrots, this ferment creates a brine that ensures the peas are adequately covered during fermentation. The addition of scallions, garlic, ginger, and turmeric adds a burst of flavor to this vibrant ferment.
Yield: About 1 quart
Fermentation vessel: 1 quart or larger
INGREDIENTS:
- 2 cups chopped sugar snap or snow peas, cut into ½-inch pieces
- 2 cups shredded carrots
- 1 scallion, sliced
- 2 cloves garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground turmeric
- 1-1¼ tablespoons unrefined sea salt
INSTRUCTIONS:
- In a large bowl, combine the chopped peas, shredded carrots, sliced scallion, minced garlic, grated ginger, and ground turmeric. Add a scant tablespoon of salt and mix thoroughly with your hands. Taste the mixture; it should have a slight saltiness without being overpowering. Add more salt if necessary. Cover the bowl and let it stand for 30 minutes. By this time, the mixture should release enough brine to cover the vegetables.
- Press the mixture into a jar or crock. As you press the vegetables, more brine will be released, and you should see the brine covering the mixture. Place a quart-sized ziplock bag on top of the ferment, pressing it down onto the mixture. Fill the bag with water and seal it. This bag will act as both a follower and a weight.
- Set the fermentation vessel on a baking sheet and place it somewhere nearby, away from direct sunlight, at a cool temperature. Let the ferment sit for 5 to 10 days. Check daily to ensure the vegetables are fully submerged in the brine. Press down as needed to bring the brine to the surface. Some scum may appear on top, but it is generally harmless. Consult the appendix if you have any concerns.
- On day 5, you can start testing the ferment. When it’s ready, the flavors of the carrots and peas will have mingled, and the ferment will have a pleasing sour taste.
- Store the ferment in jars with tightly tightened lids in the refrigerator, leaving as little headroom as possible. Ensure that the ferment is fully submerged in the brine. This pea and carrot ferment will keep refrigerated for up to 6 months.
TIPS:
- When choosing peas for this ferment, opt for sugar snap peas or snow peas, as they have a crispy texture and vibrant flavor that works well in the fermenting process.
- Ensure that all your equipment, including the fermentation vessel, jar, or crock, is clean and sterilized to prevent the growth of unwanted bacteria.
- While pressing the vegetables into the jar or crock, make sure to remove any air pockets by pressing firmly. This will help create an anaerobic environment for fermentation.
- Keep a close eye on the ferment during the fermentation period, checking daily to ensure the vegetables are fully submerged in the brine. If needed, press them down gently to bring the brine to the surface.
- If you notice any scum on top of the ferment, don’t be alarmed. It is generally harmless, but if you have concerns, refer to the appendix or consult a fermentation resource for guidance.
- Taste the ferment on day 5 and onwards to determine its readiness. The desired flavor profile is a pleasing sourness that indicates the fermentation process is complete.
