Rootin’ around

While waiting impatiently for my new work contract to begin, I have been keeping busy in my favourite way: harvesting the last winter crops from my garden and working out how to turn them into delicious delights in my kitchen.

root vegies

A motley crew of turnips and carrots

I spent a few hours last week experimenting with fermenting and pickling a colourful basket of root vegetables and herbs from the garden including purple top and gold ball turnips, lunar white, purple and orange carrots, golden and bull’s blood beetroot and dill . I bought some mild radishes and daikon to add to the mix and made these combinations:

  1. Vegetable #1
    • Purple, white and orange carrots, radish (cut into small chunks)
    • Dill seed and leaf, black peppercorns
    • Salt brine (50g: 1L ratio)
  2. Vegetable #2
    • Purple, white and orange carrots (cut into strips with a mandolin)
    • Beetroot
    • Juniper berries, black peppercorns, dill seed and leaf, garlic
    • Brine
  3. Picke #1
    • Beetroot, carrot, ginger
    • Dill leaf and seed, black peppercorns
    • 1/2c vinegar
    • 1c water
    • 2tsp honey
    • 1tsp salt
  4. Pickle #2 – Vietnamese Daikon and Carrot Pickles (Đồ Chua)
    • 1 cup rice vinegar (or white vinegar)
    • 1 cup water
    • 1/4 cup sugar
    • 1 pound mixed daikon and carrots (julienne)
    • Salt

I have yet to taste any of them so perhaps that’s the inspiration I need for dinner tonight. Something Vietnamese perhaps?