preserving the harvest, recipes

LACTO-FERMENTED CARROTS

If you have read anything recently related to your health, you have probably read about “leaky gut”. You’ve probably also read about the health benefits of probiotics. This recipe is a win-win for both of these. Not only is it healthy, they are delicious!

Lacto-fermentation is a process that is almost as old as time. It’s been used for centuries as a means of preserving the harvest. Somewhere along the way, we lost sight of the health benefits but now are beginning to discover them again.

Lactobacillus bacteria occurs naturally on fruits and vegetables and is also present in our digestive systems. Because of the pesticides and herbicides used today as well as the way our foods are commercially processed, the foods we eat no longer have this good bacteria in them. Lacto-fermentation causes these good bacteria to multiply thereby giving you many of the health benefits our current diets lack.

INGREDIENTS FOR ONE (1) QUART JAR
1 pound carrots, preferably organic, cleaned and cut into spears or left whole if you are using pre-cut carrots
1 tablespoon kosher or sea salt (do not use iodized salt)
1/2 teaspoon dill seed (or one head fresh dill, if available)
2 cloves garlic, peel and smashed
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Place all ingredients into a quart jar. Fill with filtered water (non-chlorinated) leaving one inch of space at the top. Place a lid on top and lightly tighten it. Sit on the counter in your kitchen and check it daily for signs of fermentation. This could be bubbles forming around the top, hearing a fizz coming from the jar, slight leaking from the jar, or a combination of these. After 2-3 days you will need to unscrew the cap to release the gasses that build up. Do this slowly. The amount of time you allow them to ferment is completely up to you. After 5-7 days they will still be crunchy and have a lovely taste. If you leave them longer, the flavor will be more intense and the carrots will begin to soften slightly. It’s your choice. Once they have reached the flavor you like, you can refrigerate them. That will stop the fermentation process.

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You can see the bubbles formed along the top in the picture below. This was day 4. I refrigerated on day 5 to stop the process.

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As little as one tablespoon of fermented foods with a meal will give you the health benefits you need.

 

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