Cultured Carrot Cake in a Jar
I love the dates and nuts in this recipe. When combined with the apples and carrots, it's a delight to make and eat. This cultured veggie and fruit combo can get really cultured due to the sugar in the carrots and apples so eat it within a few weeks for the best taste, which won't be a problem. This is crazy good and hard to resist. One of my favorite recipes.
Servings: 1 quart
Equipment
Ingredients
- 2 cups carrots – shredded
- 2 whole apples – shredded
- 4 whole dates – chopped
- ⅛ cup walnuts – chopped
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon cinnamon
- ½ teaspoon Celtic Sea Salt
- ½ teaspoon vanilla
- ⅛ teaspoon Cutting Edge Cultures
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Instructions
- Combine the carrots, apples, dates, and walnuts in a bowl and stir to mix.
- Add the nutmeg, cloves, cinnamon, salt, and vanilla and stir until evenly incorporated.
- Transfer the mixture to a jar and sprinkle it with the starter culture. Then fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the veggies bubble and expand as they ferment.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 to 3 days. When it’s ready, the carrots and apples should still be firm but a bit tart.
- Check the mixture every day to make sure the carrots and apples are fully submerged. If they have risen above the water, simply push them down so they are fully covered again. If white spots of yeast have formed on any unsubmerged pieces, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and carrot or apple pieces it’s on and push the rest back under the water.
- When the mixture is done fermenting, place it in the refrigerator
Notes
This will last for two weeks in the refrigerator.
