Fermented Carrots Recipe
Fermented carrots are one of the easiest foods to make when you're a newbie to the world of fermenting.
Once the carrots are fermented you're left with a softer but still crunchy carrot that has a delicious subtle tanginess to it! Fermented carrots are so versatile and easy to incorporate into meals - throw them in a salad, add them to a cheese platter, enjoy them with a dip or throw them in your kiddo's lunchbox.
I’ve spoken about the importance of fermenting foods and doing it safely here
If there’s something you can do every single day to improve digestion, increase your fibre and nutrients, support metabolic health and manage sugar cravings, ward of colds and flus, support immunity and elevate your health - it’d be eating a serve (or three!) of fermented foods.
Ingredients:
4-5 large carrots (approximately 750 grams)
1/2 cup of filtered water + extra filtered water (bottled water is also fine)
1/2 teaspoon of sea salt
1 probiotic capsule
Optional - a sprig of rosemary, garlic or a tablespoon of mustard seeds,
Method:
Peel the carrots and cut them into long even strips.
In your preserve jar add the salt, 1/2 cup water and empty the probiotic capsule and give them a quick stir with a clean spoon.
Push the carrots into the jar - make sure you really squeeze them in. They shouldn't be able to move.
Add in rosemary or any optional herbs.
Top the rest of the jar with filtered water. Be sure to cover all carrot sticks. The carrots sticks should be completely submerged in the brine.
Important: Leave at least 1-2 cm gap between the brine and the lid, so the gases can escape as the carrots ferment
Screw on the lid and pop the jar aside for 48 hours then it'll be ready!
You'll see small bubbles when they're ready. Place them in the fridge once open. They'll last for up to 3 months.