Miso-Fermented Carrot Sauce & Dip

This miso carrot sauce is simple and delicious. It’s perfect for adding colour and flavour to all your meals or serving as a vegetable dip.

Prep: 10 min
Cook: 0 min
Total: 10 min
Yield: 3 cups

Ingredients

  • 1 cup of raw miso
  • 1/4 cup rice vinegar
  • 3 medium-sized carrots
  • 2 cloves of garlic
  • 3/4 to 1 cup of water (to be added after fermenting)

Instructions

  1. In a 4-cup (1 L) glass container with an air-tight lid, mix the miso and rice vinegar.
  2. Cut the carrots into bite-sized chunks and peel the garlic cloves. Push the carrot pieces and garlic into the miso mixture until they are completely submerged.
  3. Secure the air-tight lid on the container and place it in the fridge to ferment for 7 to 14 days.
  4. After the fermentation period, transfer the entire contents of the container (vegetables, miso, and any liquid) into a blender. Add 3/4 cup (180 mL) of water.
  5. Pulse until the mixture is a smooth sauce, adding more water if necessary to achieve the consistency of steak sauce or ketchup.
  6. Store the sauce in an air-tight jar in the fridge for up to 1 month, or freeze in serving-size portions for up to 6 months.

This is a delicious and versatile sauce that can be used as a dip, a dressing, or a condiment. The fermentation process adds a complex, savory flavour to the carrots.

Notes

  • It is important to use raw (unpasteurized) miso to ensure it contains the live cultures necessary for fermentation. This can typically be found in the refrigerator section of grocery stores.

Serving Suggestions

  • As a dip or alternative to ketchup and steak sauce.
  • With mashed, baked, or fried potatoes.
  • As a dressing for grain bowls.
  • As a soy sauce alternative for Asian dishes.
  • As a dip for raw vegetables.