Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet. Whether prepared as sticks or shredded (recipe here), it's an easy ferment to put together, and is ready to eat in a week or so! One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented. Dill or ginger are also good with carrot sticks. Carrots are even amazing without any herbs at all!
Ingredients: Carrots sliced lengthwise into quarters, trimmed to length desired Optional: A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way]) Jar: 1.5 Liter Jar (Or double the recipe in a 3 Liter Jar) Brine: 2% Ferment: 7-9 days
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Recipe ListHere you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beets, (Grated) with Clove, Cinnamon & Allspice Beet Kvass Brussel Sprouts Berry Syrup/Sauce Carrots (Grated) with Chocolate Mint Cabbage Juice Carrots & Beets with Rosemary & Thyme Carrot Sticks (Herbed or Plain) Carrot (Grated) with Chocolate Mint Carrots, Leeks, Ginger & Dill Dandelion Buds Dill Pickles (Traditional) Fire Cider Garden Medley Kvass Garlic Ginger, Shaved & Pickled Ginger, Beet & Kale Kvass Ginger Soda Ginger Bug (Starter) Granola Green Beans Lemons Mayonnaise Ranch Dressing Salsa ~ Chunky Tomato Sauerkraut Sauerkraut Juice Turmeric Root Tonic ~ Cold, Sinus & Flu Categories
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How ToThe success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes. Archives
January 2016
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