Fermented Carrots

Fermented foods are a hot health topic—and for good reasons. These good bacteria—particularly those in our gut—may improve digestion, boost immunity and help us maintain a healthy weight. Research is still emerging on just how important these mighty microbes might be for our health, but the early results are promising. Take care of your gut, and in turn, it will take help take care of you.

Eating foods packed with probiotics—good bacteria—is one way to boost up your gut health (eating more prebiotic-rich foods is important too). Fermented foods, like this fermented carrot recipe, are rich in probiotics. The good bacteria grow during the fermentation process.

Course Appetizer, Side Dish, Snack

Keyword carrots, fermented, probiotic rich, vegan, Vegetarian

Servings 12 servings

Calories 8kcal

Author Christine Moran

Ingredients

1 L warm water
4 tsp sea salt
4 carrots medium, peeled, sliced or shreaded
1 clove garlic smashed (optional)

Instructions

Make a brine by dissolving the salt in water.
Place carrots into a clean canning jar, packing them in tight. Make sure to leave about 1 inch of head space at the top.
Fill the jar with brine, making sure to cover the carrots completely. Weigh the carrots down to make sure they don't float (you can use a "fermenting weight").
Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more the flavor will develop. Feel free to open and taste.
Serve & enjoy!

Notes

Tip: Use this as a side dish, or even a snack.