Fermented foods are amazing for the body. The contain various strains of probiotics, who travel through the bowels allowing to repopulate beneficial bacteria. Also, probiotics are beneficial bacteria normally present in the digestive tract. Probiotics mean “pro-life”! They contain beneficial bacterial cultures that help the body’s naturally occurring flora to replenish itself. Besides being abundant in probiotics, these fermented carrots are helpful to digestion, boost the immune system and are loaded with enzymes.
To make these fermented ginger and garlic carrots, here’s what I did:
For a 1-litre jar:
Approximately 12 medium sized carrots, peeled.
2 cloves of garlic
1 small knob of ginger
1 slice of onion (to use as weight)
2 tbsps of sea salt or pink Himalayan salt
Cut carrots into sticks, or peels. Peel and press garlic. Peel ginger and grate. Set aside.
Place the carrot sticks or carrot peels in the 1-litre jar along with the ginger and garlic.
Add salt and pour the filtered water over the carrots, leaving 1-2 inches headspace.
Weigh the carrots down under the brine to keep them submerged. I used the slice of onion to keep liquids submerged.
Cover the jar with a lid, not closed too tight.
Burp jar daily to release excess pressure by lifting the lid off for a few seconds.
Culture at room temperature until desired flavor and texture are achieved, approximately 5-15 days.
Once the carrots are finished, put a tight lid on the jar and move to cold storage.
The flavour will continue to develop as the carrots age.