Here is a very quick ferment using my favorite vegetable – the carrot! Probiotics are good for the gut/digestion. Have a few of these carrots with your cooked meals for better digestion.
Ingredients:
16-ounce bag of organic carrots
2 – 3 garlic cloves
1.5 TB sea salt
32 ounces of filtered water
1 bay leaf
Optional:
Any additional fresh vegetables.
Supplies: 32-ounce mason jar with a lid
Directions:
1. Mix your brine – 32 ounces of filtered water with 1.5 TBS Salt and allow it to fully dissolve.
2. Put carrots (vegetables), garlic, and bay leaf into a 32-ounce mason jar.
3. Add brine to cover all of the vegetables.
4. Add lid and store in a corner on your countertop or in a cabinet for at least three days (if you live in a colder climate, add a few extra days).
5. Taste on day three to see if the vegetables have a “pickled” taste – if so they are ready.
As seen in the video below, download my favorite fermented vegetable recipe and visual guide at Fermented Purple Cabbage and Pineapple Sauerkraut.
Hello to all. I’m still dealing with this nasty ‘bug’ as I create this post. This must really be a BAD ONE y’all. I never get sick! My 4-year old dogs are looking at me as if to say, “What’s wrong mommy? We’ve never seen you like this.” Those little sweet things.
