Fermented Carrots

My kitchen has been looking like a science experiment lately! I have been loving ferments as a snack with extra nourishment, especially knowing the health benefits. The nourished kitchen.com has so many delicious ferment recipes and these carrots were adapted from her website. I flavored mine a little differently than hers and they aren’t my favorite ferment, but you can make these your own with your own spices and also by looking at what she used. My husband thinks they are good and I like them pretty well. I will work on these and update as soon as I find a combination that we love.

Fermented Carrots

Ingredients

• A bunch of carrots, peeled and chopped
• 1/2 jalapeño, seeded and cut in half
• 2-4 medium garlic cloves
• 6 sprigs fresh thyme or 1 tsp dried thyme
• 1 teaspoon black peppercorns
• 2 cups filtered water
• 1 tablespoon fine sea salt

Directions

Peel and chop carrots to desired size for snacking.

Cut in half and de-seed jalapeño.

Peel 2-4 pieces of garlic.

Place carrots, half the jalapeño, garlic cloves, thyme and peppercorns in a clean Ball jar.

Mix salt and filtered water together and pour over carrot mixture, leaving about an inch headspace in jar.

Place a glass weight or ziplock bag filled with water on top of carrots so the carrots stay below the liquid to help prevent mold.

Put airtight lid or airlock lid on the jar. Let sit outside of sunlight on counter for 2 weeks.

If using an airtight lid, burp (open your jar) once per day. If using an airlock lid, there is no need to burp jar.

After 2 weeks, enjoy and/or store in fridge without the glass weight and using a regular airtight lid.