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Maci’s Cultured Carrots

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Maci's Cultured Carrots
This is my daughter Maci's cultured carrot recipe and one she ate often when she was healing her gut.~Donna
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Ingredients
Servings: gallon
Units:
Instructions
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Shred or finely chop the beets, radish, and carrots,
  3. Assemble veggies into a large bowl and add basil or cilantro and salt. (you may need a couple of bowls depending on how large of a batch you are making).
  4. Toss to combine all the ingredients.
  5. Pack the shredded veggie mixture into a one gallon jar or the equivalent of four quart-size containers. You can use glass or ceramic containers that can be securely sealed.
  6. Add the starter culture or the whey and fill the jar with filtered water, leaving 2 to 3 inches of headspace, as the veggies will bubble and expand as it ferment.
  7. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the in the refrigerator.
  8. Check the vegetables 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 spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
  9. The veggies will be a bit fizzy and sour when ready. Place them in the refrigerator.
Recipe Notes

Storage note: This can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com
16 Responses to "Maci’s Cultured Carrots"
  1. I love my cabbage. This last batch I used the culture as I always do and it does not taste that good. It smells and taste like something is off. Do you know what that could be? Last batch I drank the water…about a quart and I had the most horrible smelly gas. Did I drink too much at once?

  2. I made this but the carrots tasted mushy not crispy…did I do something wrong? I used kefir whey that I had stored for about a week.

  3. Can you make cultured carrots with raisins. I love carrot & raisin salad and thought it would be nice to culture them together.
    I have ordered your book & can’t to get it!

  4. I’ve cultured carrots in the past and they turned out great. My most recent batch is fizzy and tingly. What did I do wrong?

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