Zangy Fermented Carrots
- 1 pound whole carrots
- 1 finger length ginger root
- 4 cloves garlic
- 1 small to medium onion
- 1 jalapeńo or red pepper flakes, optional
- 2 tablespoons Fine Ground Celtic Sea Salt®
- Distilled water
- Mix 2 tablespoons salt with distilled water, 4 cups, in mason jar (this jar is just for the brine, put your vegetables in a separate mason jar).
- Finely slice your onion, layer bottom of jar with onion.
- Finely slice your jalapeño, if you like spicy, add jalapeño or red pepper flakes to jar (optional).
- Peel and leave whole garlic cloves at bottom of jar.
- Cut your carrots length wise, and then in half, so they look like a bigger version of matchsticks. Pack the jar until full, I pack it vertically, gives more space. (You will be just putting the carrots on top of all of your other vegetables).
- Peel and cut your ginger length-wise, so it looks like matchsticks, just a smaller version of the carrots.
- Optional: have some leftover carrot matchsticks? You can use them to make a small bridge to keep your vegetables under the brine. If doing this, make sure your bridge is under the brine, you cannot make it above the brine.
- Pour your salt brine over top of your vegetables, brine should be at least 1 inch above your carrots to prevent mold. Let sit in a dark area, at room temperature for 1-2 weeks to ferment.
- Refrigerate after done fermenting. Makes a great snack or side dish. Will sometimes be bubbly, which is good and means the probiotics are naturally doing their job.
- Carrots can form yeast on top of the brine that looks bubbly and white while fermenting, this is normal!! However, if forms a green or fuzzy mold, or slimy, then you must throw it away. Remember: when in doubt, throw it out!
~ Makes 8 servings.
Recipe created by Nicole Martin-Myers from Virginia.