Cultured Carrots
Carrots culture in just a few days. They stay crisp when cultured and don't get very sour due to the sugar content in the carrots. These are wonderful added to recipes and taste great as a snack. Don't over ferment them, 3 days is all it takes.
Servings: 1 quart
Equipment
Ingredients
- 7 carrots – cut into match size sticks or Daikon cut into match sticks
- ½ slice lemon – peel
- ½ teaspoon lemon – juice
- ⅛ teaspoon Veggie Starter Culture – (or you can use 1/4 cup kefir whey)
- ½ cup filtered or spring water with minerals
- 1 teaspoon Celtic Sea Salt
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Instructions
- Place ½ cup of water in a quart jar with ⅛ teaspoon of starter culture or ¼ cup of kefir whey. Stir to mix thoroughly.
- Add carrots, lemon peel, salt, and juice. Then add water to fill jars leaving a 2-inch headspace at the top for vegetables to bubble and ferment.
- Let sit on counter to ferment for 3 days, and then place in refrigerator for as long as 9 months.
