Fermented Carrots

Fermenting your own vegetables is not only healthy and delicious, but also fun and cost-effective, as buying fermented foods can be incredibly expensive these days.

You can use most vegetables in this super easy recipe. Experiment, have fun!

• 1 32 oz (1 Litre) Size Glass Jar

• 1 lb Carrots, peeled and cut into thin slices, similar in length

• 1 Tbsp. Unrefined Sea Salt - it’s important not to use iodized or bleached salt

• 1 Sprig Fresh Dill

• 3 Cloves Garlic, peeled and smashed

• 1 Tbsp. Whole Peppercorns

• 2 ½ Cups Filtered Water

1. In a bowl or measuring cup, dissolve the salt in the water.

2. Place the garlic, peppercorns, and dill into the jar, add the carrot sticks.

3. Pour the brine into the jar, ensuring the carrots are completely covered. Leave a bit of space at the top of the jar for air.

4. The carrots need to remain submerged so you can place a weight on top of the carrots, such as the outer leaf of a cabbage wedged into the top of the jar.

5. Cover the jars with a loose lid or a clean tea towel secured in place with an elastic.

6. Place the carrots on the counter away from direct sunlight.

7. You should start to see bubbles within 24 hours, as well it will begin to develop a mild, refreshingly sour smell.

8. Let the carrots sit undisturbed for 2 - 5 days. The carrots will become tangier each day they sit on the counter to further ferment.

9. On day 5 you can do a taste test, if you want them tangier, leave them for another day or two.

10. Once they are fermented to your taste preference, seal the jar with a lid and store in the refrigerator.