Of course carrots are healthy, but did you know you can make them even healthier? Ferment your carrots and transform them into supercharged carrots packed with gut-friendly bacteria.
Fermented food has been around for ages, the traditional way to make sure fresh produce lasts through the seasons. They get a naturally tangy flavour after the natural bacteria in vegetables break down sugars and carbohydrates, turning veggies into a far more digestible, nutritious, even safer form than when they are eaten raw. These naturally occurring bacteria also kill pathogens. What you are left with after a week or two are veggies teeming with living bacteria that help boost your immune system, aid digestion, and protect you from diseases.
Get started on fermenting vegetables with Sharon Flynn’s incredibly easy fermented carrots recipe. Sharon is the fermenting guru behind The Fermentary, an award-winning artisan business based in Daylesford, Victoria which makes fermented foods and beverages. Join Sharon’s workshops at Kitchen Warehouse Preston and Moorabbin and let her inspire you to ferment your heart out. You can also get a copy of Sharon’s best selling book Ferment for Good.
- 300g carrots, peeled and chopped
- 2-3 tbsp fine salt
- 1L water
- Wash the carrots. You may peel and chop them if you wish. Then place the carrots in a fermentation jar or crock.
- Make a brine with about a 3% ratio using the salt and water. Pour the brine into the carrots until they are completely covered.
- Pack the fermentation crock with the weights and seal the jar. Leave it to ferment for about a week.
- Once carrots are fermented to your liking, keep them in storage jars in the fridge for months.
- Feel free to add spices and herbs of your choice like dill, cloves, fresh ginger, or pepper, along with other veggies like courgettes, radishes, and cucumbers.