Carrots, Leeks, Ginger & Dill

This recipe was invented by my mother, Catherine Endersby.  She has really become excited about fermenting as part of her healing process, and is always looking for new exciting combinations to create.  When I tried this one, I was surprised at the way the combination of flavors played out as I savored the experience.

Ingredients:

1 lb. carrots
1 lb. leeks, clean white portions
1-inch piece of ginger
3 fresh sprigs of baby dill
Jar: 1.5 Liter
Brine: 2%
Temperature: 68-72ºF Ideal Range
Ferment: 5-7 days 

Preparation: 

1. Clean and trim ends of the vegetables and herb.
2. Cut 1 lbs. carrots into short sticks, 1 lb.  of the clean white part of the leeks into 1/4" slices, and a 1" chunk of ginger, sliced thinly, and three fresh sprigs of baby dill.   Toss together to evenly distribute.
3. Place dill on bottom of the Probiotic Jar, and add the rest of the ingredients to fill up the Jar just above the shoulder.
4. Fill the Jar almost to the base of the neck with 2% Brine, disturbing the vegetables to cause the trapped air bubbles to rise.
5. Add the Brine Bowl, close and lock the Jar, and add water to the Airlock, and twist into place.
6. Leave at 68-72ºF for 5-7 days.
7. Move to refrigerator, and eat!