Last night I did a demo at Movement climbing and Fitness here in Denver on how to ferment food!! It was such a hit! Everyone was coming over to my table asking how to do it. Guess what?? They were shocked how easy it is!!! Here is a recipe I love for fermenting carrot sticks!!
Fermented Carrots With Garlic and Dill (1 16 ounce mason jar)
Ingredients and Equipment:
1/2 pound carrot sticks, (can buy precut, peeled and washed)
2-4 garlic cloves, smashed, (use 2 for less garlic flavor and 4 for very garlicky)
3 springs of fresh organic dill,
1 tbsp pink himalayan sea salt,
1 16 ounce mason jar, BPA free.
Dissolve the salt in 12 ounces of water.
Fill the mason jar with 2 or 4 of the smashed garlic cloves, and
add in the whole sprigs of dill.
Pack the mason jar with the carrot sicks very tightly so there’s no gaps.
Pour the salt water over the carrots and into jar. (Leave about an inch of room to the top of the jar)
Screw the lid on very tight.
Store on your counter (best is 60-70 degrees) for 3-10 days at most. If you see some bubbling, burp the jar every day.
Open and then transfer to the refrigerator.