Fermented Carrots is not new. People have been fermenting foods for millennia, but we are just now realizing how it helps our digestive and overall health. Instead of taking a probiotic supplement, you can easily make your own tasty foods with loads of “good bacteria.”
Where can you get the whey? From yogurt. It is the liquid that sometimes separates from the yogurt. Place a small strainer over a bowl, line it with cheesecloth, and dump in about a cup of yogurt. Make sure the yogurt has live cultures, which means the bacteria is still in there.
In a few hours, the whey will be pooled in the bowl, and you can eat the now thicker yogurt (I recommend this No Sugar Added Ambrosia recipe). Or if your yogurt has already separated in the container just pour it off and you are ready to go.
If you cannot have dairy, you can use two tablespoons of plain raw kombucha (fermented tea).
WARNING: if you see any signs of green mold on the surface during fermentation, discard the carrots immediately. Bacteria is good, mold is bad.
Rosemary Fermented Carrots Ingredients
- Carrots– enough to fill a quart-size jar within 1” from the top.
- A sprig of rosemary (or another herb)
- 2 tablespoons whey
- 1 tablespoon of sea salt
- Filtered water
- Clean sterilized quart jar with lid
- Peel and cut carrots into disks or spears.
- Fill the jar with the carrots and herb.
- Add whey and salt.
- Cover carrots with water leaving 1” of space between the water and top of the jar. Close the jar.
- Place jar in a warm spot where it will not be disturbed for 4-5 days. You may want to “burp” the jar after 2-3 days, open it to let the gas escape, then reclose.
- Taste the carrots after 3 or 4 days. They should be slightly sour but not vinegary. Let them ferment longer if they are not sour enough.
- When they are the right taste, place the jar in the fridge to slow fermentation.
Enjoy your fermented carrots as a snack or chop them up in a salad.
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