Probiotic-Rich Fermented Carrots


I buy sauerkraut and kimchi and I can honestly admit, I've never fermented my own vegetables. There. I said it. I'm practical not perfect. But I'm giving this a try.


The key is keeping the fermenting vegetables below the brine line (away from air). Otherwise, fermentation 101 will turn into a science experiment on mould. The recipe below calls for a fermentation weight - you can use a cabbage leaf (again keeping below the brine), a smaller jar or ramekin with water to weigh down the vegetables or simply buy a fermentation weight (which will be my option). I like easy.


Ingredients

  • 1L warm water

  • 4 tsp salt

  • 4 carrots, medium, peeled and sliced

  • 1 glove garlic, smashed (optional)


Preparation

  • Make a brine by dissolving the salt in the water.

  • Place carrots into a clean canning jar, packing them in tight. Make sure to leave about one inch of head space at the top.

  • Fill the jar with brine, making sure to cover the carrots completely. Weigh the carrots down to make sure they don't float (you can use a "fermenting weight").

  • Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more the flavor will develop. Feel free to open and taste.

  • Serve & enjoy!

Tip: Use this as a side dish, or even a snack.


#fermentedvegetables #fermentation #probiotics #digestion #fermentingweight #fermentedcarrots #healthysnack #snackideas

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