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Mexican Carrots and Fermented Fiesta Dip


Fermented Fiesta
Fermented Fiesta

I grew up in Laurel, Maryland, which is twenty one miles from  Washington, D.C. My dad loved all kinds of foods, so growing up, we always had food adventures.  On Sunday nights we went to a crab shack in Baltimore, Maryland, where we got crab cakes on club crackers with a pickle on top. On special occasions, we went to Flagship restaurant in Washington, D.C., where they had seafood that would knock your socks off, and oh, the rum buns . . .

My dad’s favorite was Mexican food.  He grew up in Albuquerque, New Mexico, and he just couldn’t get enough of hot, spicy food.  He would eat it until the extra hot spices and jalapenos would make him cry. There weren’t very many Mexican restaurants in our town, but my dad found one, Tippy’s Taco House, and he took us there often. Tippy’s Taco House is one of those childhood memories that I will always cherish because it reminds me of my dad. It wasn’t my mom’s favorite, so he took us, “his girls,” there.  They are still in business 40 years later as Toucan Tacos, but the old customers still call it Tippy’s.

Mexican food wasn’t as popular when I was growing up as it is today. Trying new foods and having food adventures can be the sweetest memories for your family. Look what happened to me!

If you like hot and spicy food, you will love these Mexican Carrots. When jalapenos and carrots are fermented, they get nice and hot, but are really good. If you would like them to be milder, just add half of the amount of jalapeno to reduce the heat.


Mexican Carrots
Super spicy, throw them in any Mexican dish for extra flavor and probiotics.~Donna
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Servings: quart
  1. If using the starter culture, place 1⁄2 cup of water in a glass measuring cup and add the culture and stir until dissolved. Let the mixture sit while you prepare the carrots — anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 4.
  2. Peel the carrots and cut them on the diagonal in ½ " pieces.
  3. Place the carrots, garlic, jalapeno, bay leaf, peppercorns, and salt in a 1-quart glass or ceramic container that can be securely sealed.
  4. Add the culture and fill the container with filtered water, leaving 2 inches of headspace to let the carrots bubble and expand as they ferment.
  5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
  6. Check the carrots every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white Kahm yeast formed because the carrots rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy carrots and push the rest back under the water.
  7. After 3 days, place the carrots in the refrigerator.
11 Responses to "Mexican Carrots and Fermented Fiesta Dip"
  1. Regarding the fermented mexican salad, you mentioned that the vegetables in it are already fermented? What do you mean? I do not see that in the recipe.

  2. Hi. Just wondering about the name “fermented” fiesta dip. Is it supposed to sit and ferment? The directions don’t mention that step.”…but it looks yummy! Reminds me of texas caviar, which I would love to know how to ferment also!

    • The vegetables in it are fermented so there is no need to ferment it more, but if you don’t eat it right away and place it in the fridge it ferments even more.

  3. Hi,

    I am just learning about fermenting veggies. I ordered a box of the Caldwell’s starter culture and it should be arriving tomorrow. I am not very good in the kitchen. Is there a super basic recipe I can try as a beginner? Is there a grocery/supplies list somewhere? I forgot to order gray sea salt. Is there a substitution for this?
    Also, I have a 10 month old. Is this something I can feed him or do I need to wait until he is older?

    Sorry for all the questions. I am beyond excited to try this.

  4. Hi there, I do usekefir and struggle with low blood sugar, I feel dissy some times and it feels like I just whant to sleep, what can I do?

  5. This sounds wonderful, Donna. I’m so happy with the e-books you sent me and I had to let you know I grew my first Kombucha SCOBY this week, thanks to you! I’ve fermented veggie like this for years, but didn’t have the courage to try the kombucha. Now I can find recipes for both on your lovely website. Thanks!

  6. Hi Donna, hope you’re well.
    I just wanted to ask you a question about Kefir. I’ve got MS and so making Kefir for me is quite important mainly due to the colon cleanse Icould achieve but also, more importantly,the enhanced protection I could give my immune system.
    Now then, I’ve read in a book that too much is really bad for you and the side effects on your immune system can be fatal!!
    The question is, how much is too much, how much can you eat or drink in one go?
    I was only planning to eat kefir at breakfast time?
    I’m also concerned for my son who is only six years old. Should he even be eating kefir at all??
    Thanks for your help.
    Kind Regards

    • Hi Nick,
      What book are you referring too? Kefir is just like yogurt and I are 10 trillions cells of bacteria so having to much fermented foods is just not possible. Its what we are made out of. Many times when they are talking about fermented foods they are not talking about the kind done with cultures but rather vinegars and such. If anybody was going to be harmed from kefir it would be me. I drink gallons and do nothing but thrive and get younger.
      There’s nothing better for your 6 year old than kefir. Children and especially babies thrive on kefir. Changed my little infants life and she has never been to the doctor because she been sick and she’s 11 now. No worries my friend it is a super food and far surpasses most foods in health benefits.

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