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 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.