Preparation

Sauerkraut doesn't have to be all about cabbage. Carrots bring natural sweetness and a gorgeous color to lacto-fermentation, while harissa contributes smoky heat and aromatic spices. The result is a condiment that's as beautiful as it is funky.

This ferment works beautifully alongside grilled meats, tucked into grain bowls, or eaten straight from the jar when you need a probiotic pick-me-up with a kick.

Preparation

1. In a large mixing bowl, combine the grated carrots and sea salt. Massage vigorously with your hands for 5-7 minutes until the carrots release their liquid and become wet and wilted.
2. Add the harissa paste, caraway seeds, coriander seeds, garlic, cumin seeds, and lemon zest. Mix thoroughly with your hands, ensuring the harissa is evenly distributed.
3. Pack the mixture tightly into a clean quart-sized glass jar (or two smaller jars), pressing down firmly to eliminate air pockets. The liquid should rise above the carrots—if it doesn't, make a brine by dissolving 1 teaspoon salt in 1/2 cup water and pour it over.
4. Weight the carrots down with a fermentation weight or a small jar filled with water to keep them submerged beneath the brine. Cover loosely with a lid or cloth.
5. Place the jar on a plate (it may bubble over) and let it ferment at room temperature for 5-10 days. Taste after 5 days—it should be tangy and pleasantly funky. Ferment longer for more intensity.
6. Once fermented to your liking, seal with a tight lid and refrigerate. It will keep for several months, continuing to develop flavor.