Nothing better than cold fermented carrots from the fridge on a fresh salad.
Even better if they are from your own garden!
Wash them and shred them…
Most normal folks would probably use a food processor but I have lost the shredder for mine…grrr…
Find a lovely mason jar and a handful of real sea salt…NOT iodized.
Stuff it with some carrots..layer in the salt…go back and forth.
Don’t be shy with the salt…especially this time of year. Salt is what keeps the good bacteria growing.
Add in water…now here is the kicker..
The water needs to be purified and not have fluoride (Kelly filled me in on this part..she rocks!)
She also filled me in on the fact that the Ellwood Thompsons has filtered water that is perfect.
I will let this jar sit on our counter for 3-6 days …believe it or not they stay crisp and taste amazing.
I am going to try Lacto-Fermented Dilly Carrot Sticks next! I have lots of dill out in the garden right now