Toss the celeriac and apple with the mustard seeds and salt, massaging through to help release the water.
Decant into a sterilised jar, pushing down as tightly as possible to submerge the celeriac and apple in their brine. Seal. Store at room temperature, out of direct sunlight. Check after two days: if it hasn’t produced enough liquid, top it up with lightly salted mineral or filtered water until the vegetables are completely submerged. Your ferment should be ready in another couple of weeks. Don’t worry if a white mould starts to appear on the top: this is normal. Use a spoon to skim it off. Anything under the brine will be truly delicious – and healthy.
In a bowl, rub the salt into the carrots until they start to release some liquid. This will take about five minutes.
Add the spices and mix well. Press all the ingredients into a sterilised jar and push down until the juices rise over the top of the carrots. (If the juice does not rise over the top, mix in a little filtered water and press down again). You can weigh down with a weight, so long as it’s not metal.
Close the lid and leave to ferment for 7-10 days at room temperature, away from direct sunlight. After five days you will see it start to form small bubbles.
Make sure the ingredients remain below the liquid. Keep fermenting and taste it daily until the tangy citrus flavour gets to where you want it, then refrigerate to stop the fermentation process.
Lime pickle
This will give every other lime pickle a run for its money, the only downside being the wait. The trick is always to have a new batch on the go so you’re never without. It’s obviously great alongside curries, but also on cheese plates. At Rawduck we even serve it alongside cheddar on crumpets.
Source:
theguardian
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