Lacto-fermented carrots is one of my favorite recipes and its super easy. Carrots taste so delicious fresh from the garden and preserved like this; kids especially tend to like these.
These days the traditional way of lacto-fermenting is not used on a commercial level anymore. Those pickles you love are made using vinegar instead of the older lacto-fermentation process using salt. Bread and pasta are made with commercial yeast instead of wild yeast (fermented starter such as sourdough). Wine, beer and cheese are all pasteurized which kills all the good bacteria that helps us maintain our good bacteria.
When we eat to keep our good bacteria strong we are supporting our moods to be balanced and our immune systems to be strong along with other organs and systems in the body.
If you would like more information of the benefits of cultured foods you can read more on this blog: “Cultured Foods – Why Eat Them? Plus Cultured Mayonnaise Recipe”
Ingredients
1/2 quart filtered water
1 1/2 tablespoons sea salt
1 1/2 pounds carrots, cut into sticks
How To
Dissolve salt in warm water. Let this cool to room temperature.
Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 1-2 inches space at the top of the jar.
If necessary, weigh the carrots down under the brine (I like to use a green cabbage leaf tucked all the way around) to keep them submerged.
Cover the jar with a pickle pipe lid (my favorite and what I recommend) a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-75°F is preferred) until desired flavor and texture are achieved. If you are not using a pickle pipe lid then use the original lid to your jar and burp (unscrew lid slightly to let air out; do not fully remove) daily to release excess pressure.
Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the carrots age.
Enjoy!
Live Vibrantly!
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