Fermented Carrots

 

Want to make your own probiotics without a probiotic pill, kombucha SCOBY, or kefir grains? I mean a super-easy, anti-inflammatory, gut-friendly probiotic recipe? Then this recipe is for you!!

 

 

I took a fermentation food course with Meghan Telpner (info here) and learned about how easy it is to ferment vegetables on your own in a short period of time with a minimum of effort. There are so many vegetables that this would work with! Let me know whether you try it and how it goes for you!

 

Also, if you are interested in learning more about why everyone should incorporate fermented foods into their diet on a regular basis, please see my post “Why You Should Eat Fermented Foods“.

 

Fermented Carrots

This recipe is a great way to easily make a probiotic food from scratch without a lot of time and effort. Try it with different vegetables such as cucumber and green beans.

Course Side Dish, Snack
Servings 4
Author Bonnie Flemington

Ingredients

  • 1 L warm water
  • 4 tsp sea salt
  • 4 medium carrots peeled and sliced
  • 1 clove garlic smashed (optional)

Instructions

  1. Make a brine by dissolving the salt in water.
  2. Place carrots into a clean canning jar, packing them in tight. Make sure to leave about 1 inch of headspace at the top.
  3. Fill the jar with brine, making sure to cover the carrots completely. Weigh the carrots down to make sure they don't float (you can use a "fermenting weight").

  4. Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more the flavor will develop. Feel free to open and taste. Serve & enjoy!

Recipe Notes

Tip: Use this as a side dish, or even a snack.

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