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Fermented carrots

Fermented carrots for gut health are an easy way to start. This recipe is easy as carrots and brine. You may spice it up with garlic, jalapenos, dill, and even cinnamon. How to make easily fermented carrots will be given below. If you would like to learn how to make fermented pickles, one jar, no canning or processing needed, see that Easy fermented pickles, no canning!. If you would like to visit YouTube for the video, that can be seen Easy fermented pickles, no canning!.

I love fermenting because it will last a very long time in the fridge and there is no canning, cooking or processing the foods. Besides, you are getting the added gut-health benefits that fermented food gives.

[embedyt] https://www.youtube.com/watch?v=MBoiRZiKAbo[/embedyt]

Fermented carrots ingredients

UV quart jar (preferable)
4 cups of filtered water (very important not to use chlorinated water)
3 tablespoons sea salt-not ionized or canning salt
5-6 carrots
Add-ins are optional see list below
If making a pint jar, just half all the ingredients

How to make fermented carrots

Wash or don’t wash the carrots
Peel or don’t peel the carrots
Slice into sticks cut into rounds or spiral
Heat water and dissolve the sea salt
Place the carrots in the quart or pint jar
Add any add-ins at this time
Pour the cooled brine over the carrots
Place glass weight over the carrots and cover with more brine
Cover the jar with a silicone airlock and ring
A plate or bowl may be necessary to catch the over-flow
Ferment on the counter at least 7-10 days
Replace the silicone airlock with a leakproof canning jar lid
Place in the fridge
Consume within 6 months if possible

What can you add to fermented carrots?

Fresh dill
Organic ginger
Garlic cloves, organic
Onions
Cinnamon
Cabbage
Hot peppers
Sweet peppers
Peppercorns

How long do fermented carrots last?

Fermented carrots can last at least 6 months in the refrigerator. Remember, fermented foods are unified with live bacteria, the good kind! Therefore, they actually prevent spoilage. If you opt to keep the fermented carrots on the counter, just note, they will not last anywhere as long if kept in the cold storage of the fridge. Most important of all, keep all fermented foods submerged under a brine solution to keep the bad bacteria out.

If you decide to keep the fermented foods on the counter, just realize they will become sourer and sourer because they will continue to ferment. Yes, they will be loaded, really loaded with Lacto-bacteria which is the best for the gut but I cannot eat them once they become too sour if left to ferment on the counter.

Should you wash vegetables before fermenting?

This is one of those questions that there is a split in opinion. On one hand, people will say, rather argue, that washing fruit and vegetables is necessary and can kinder the lactobacillus bacteria from doing “its job”. I disagree, I have never, ever had anything I fermented, not fermented because I pre-washed it with our veggie soap. I am going to save all the other sought-after questions for my fermenting 101 blog and video I will be making next week.

What do fermented carrots taste like?

If you are new to eating fermented foods, fermented carrots are a great introduction because they are not mushy, lasts a long time and you can control the spice or the sweetness of the fermentation. If you add garlic and onions along with the salty brine, will be a mellow flavor. Adding fresh dill and a cinnamon stick gives it a more “wow” factor. In my humble opinion.

How do you eat fermented carrots?

Raw dipped in sour cream, homemade mayo or guacamole
Added to green salads
Fruit salads with raisins and cottage cheese
Coleslaw
Peanut butter dip is excellent if fermented carrots are made with cinnamon
Stir-fry added at the last minute so not to cook the carrots
Soups, last minute
Not with other fermented foods if possible

Fermented carrots and ginger

Fermented carrots and ginger are an excellent way to use fresh ginger you may have on hand. Just follow the basic recipe and add a few pieces of organic ginger pieces to the carrot jar. These are great to eat as a snack dipped in homemade sour cream with a little ginger powder sprinkled on top! Better yet, added to stir fry at the last minute of cooking.

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