Easy Probiotic Fermented Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bay leaves
  • 1 1/2 lb Carrots

• Baking & Spices

  • 1 1/2 tsp Sea salt

• Liquids

  • 2 cups Water

Found on backtothebooknutrition.com

Description

Ingredients

• 1 1/2 pound carrots, peeled and sliced (length should be about 3/4 the height of a pint size mason jar)
• 2 cups water
• 1 1/2 tsp sea salt
• 2 large cloves garlic, peeled and partially smashed (I lay it on the cutting board and give it one good whack with the back of the knife so the clove is still intact but the inside is partially exposed)
• 2 bay leaves (these are said to help fermented veggies maintain some of their crisp)
• other optional ingredients: dill, ginger, or other fresh herbs/spices
• Supplies: 2 pint sized Mason jars

Directions

• Heat the water and sea salt in a small sauce pan, stirring occasionally, until salt dissolves. Meanwhile, divide peeled and sliced carrots evenly between the two Mason jars - pack them tightly so they cant easily move around. Place bay leaf, garlic (and any other seasonings) into the jars. Pour salt water into each jar to cover the tops of the carrots, but leaving at least 1/2 of space between the water surface and the top of the jar. (Discard any additional salt water) Place the lids on the jars and store in a warm area of the kitchen for 3-7 days, burping (opening the lid to allow gas to escape) daily. We like the flavor after just 3-5 days, but you can adjust the time to your liking. Store fermented carrots in the fridge (no need to burp once fermentation is complete). Makes: 2 pints