Okay, maybe not all forms of carrots. I can't stand store-bought carrots this time of year in the PNW. Frankly put, they are gross. They are flavorless at best and tasteless at worst. Throughout the rest of the year I can get them at farmer's markets and just snack on them. But this time of year, I typically avoid buying them from the store at all. That is until I discovered how to lacto-ferment carrots. Now, even the not-so-great store-bought carrots taste amazing.
You should seriously consider giving this recipe a try. The measurement I have given you is for one jar of carrots. I usually buy a bulk five pound bag but am thinking of switching to a twenty pound bag because we eat so many. You can add garlic, ginger, dill, or whatever spices or seasoning you would like. I love them just plain.
Lacto-Fermented Carrot Sticks
You Will Need:
1 lb organic carrots
1 mason jar
1 Tbs sea salt
1 Tbs whey
(optional additions: garlic, ginger, dill, etc.)
To start, make sure you have a clean mason jar. Add 1 tbs salt to the bottom of the jar. Pour on a bit of hot water. Swirl to dissolve the salt.
Next, cut off the tops and bottoms and peel your carrots.
Cut into carrot sticks.
Rinse in a colander and drain thoroughly.
Place carrots in mason jar with salt. Add whey. Fill jar with filtered water just enough to cover over carrots about half an inch. Screw metal lid on tightly. Shake. Make sure water is still over carrots by half an inch. Leave at room temp for 3-7 days (or longer if you prefer a stronger taste) before transferring to refrigerator. Shake and serve.
Better tasting than plain store-bought carrots and better for you. Good old probiotics! Enjoy!