This is a spicy way to eat your carrots.  This easy recipe gives you gut-healthy fermentation with a southwestern twist.  Peter Rabbit would fight you for these.

BTW-Lacto refers to Lactic Acid, which is what gives fermented foods their tangy flavor.



1-1 1/2 pounds carrots

1-quart water

1 Tbsp. of sea salt

Three garlic cloves, peeled

Two handfuls of fresh cilantro leaves

1/2 tsp. cumin seeds



Make the brine by dissolving salt in 1-quart water. Set aside.

Cut carrots into sticks that will fit into a quart jar.

Place garlic cloves, cumin seeds, and a handful of cilantro in the bottom of the jar.

Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1/2-2 inches headspace.

Add another handful of cilantro.

Pour the brine over the carrot sticks and cilantro, leaving 1 inch of headspace.

Use a fermentation weight to keep the vegetables under the liquid.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Culture at room temperature (60-70°F is preferred) until desired flavor and texture is achieved. If using a tight lid, burp daily to release excess pressure.

Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.

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