Naturally fermented vegetables are rich in beneficial gut bacteria to aid the digestive process, boost immunity, manage blood sugar and reduce inflammation. They also contain added nutrients which as easily absorbed by the body such as B-vitamins, omega-3 fatty acids and enzymes that develop from the fermentation process. Anxiety, depression and stress can all benefit from consumption of fermented foods.
Makes one quart
Adapted from: Kelly Liston and Tamara Mannelly of Oh Lardy
- 5-7 carrots, peeled and cut into sticks (pack as many into the jar as you can without damaging them)
- ½ t Culture Starter (from BodyEcology.com)
- 1 T Celtic or Himalayan sea salt
- 1 to 1 1/2 inch ginger root, peeled and sliced thinly
- Filtered water
- Wide-mouth Quart-size Fido or Ball mason jar
- 1 Horseradish or Cabbage leaf
- Crock Rocks available on Amazon (optional)
- “Burpable” top like the Homesteader’s Pickle Pro lids available on Amazon (optional)
- Wash, peel and slice the carrots
- Put carrots in a clean (not sanitized) quart-size mason jar.
- Add ginger
- Add about 1 teaspoon of sea salt.
- Add ½ tsp culture starter
- Fill with filtered water, leaving about 1 ½ inches headspace. Gently shake to blend.
- Press down to ensure food is below brine. Use a cabbage leaf or weight if necessary.
- Tighten lid and leave at room temp. Place on a plate in case of spillover.
- Burp daily if possible, noticing bubbles forming. Skim off any white mold if it appears.
- After 5-7 days, taste to see if it is to your liking.
- Transfer to refrigerator. This will significantly slow down the fermentation process, and the product can be enjoyed. The flavors will continue to develop over time, even while refrigerated. Keep for 6 months.