Fermented foods are a wonderful sources of probiotics which help keep the beneficial bacteria in your gut healthy and active. The following recipe for fermented carrots is an easy to prepare, lacto-fermented recipe. You can read more about this process in Lacto-Fermentation. After only a week on your counter at room temperature, fermented carrots are ready to be refrigerated and enjoyed.
Basically, lacto-fermentation is good for you because:
The result of lacto-fermentation is the proliferation of lactobacilli which increase the vitamin levels and make the fermented foods more digestible. These beneficial bacteria, lactobacilli, produce helpful enzymes, as well as, antibiotics and anti-carcinogenic substances.
Lactic acid, which is a natural preservative that inhibits putrefying bacteria, is the main by-product of lactobacilli. Lactobacilli, present on all living things and can be easily encouraged to grow. Vegetables and fruits contain starches and sugars which are converted into lactic acid by the lactic-acid-producing bacteria.
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
Ferments are healthy and have a unique flavor.
- 12 medium carrots or 1 1/2 lbs baby carrots - enough to fill a 1/2 gallon mason jar
- 3 Tbsp kefir whey or fermented food starter
- 1 Tbsp sea salt
- 2 tsp dill weed
- 4 cloves garlic peeled
- water to fill jar within 1/2 inch of the topI
- Wash, peel and cut carrots into sticks - pack into a 1/2 gallon jars. I have started using baby carrots for ease and a 2lb bag fills a 1/2 gallon and 1 quart jar.
- Mix the remaining ingredients and pour over the carrots.
- Put the lid securely on the jar and leave on the counter at room temperature for 3 - 7 days.You will begin to see bubbles rising and the dill circulating and know that they are fermenting - when the bubbles stop, you know the carrots are ready!
- Refrigerate after fermentation.
You may increase the dill (weed or seed) and the garlic if you desire a stronger taste.
Recipe adapted from The Nourishing Gourmet
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