Fermented vegetables are very healthy and are filled with probiotics, enzymes, and B vitamins. They are a perfect snack and pair nicely with a cheese platter and in salads. It only takes about five minutes to put them together. After that, all they need to do is sit on the counter for a few days. Easy peasy!

 

5 - 6 large carrots, cut into sticks

4 cups warm water 

3 tsp sea salt

2 garlic cloves, smashed

2 slices of fresh ginger

 

2-pint size glass jars with lids

 

Place the carrots sticks tightly in each jar. Fill the jar as full as you can until you cannot fit in any more carrots. Stir the water and salt together until the salt dissolves. Pour the water into both of the jars to submerge the carrots. Do not fill to the top of the jar. Leave a little headspace. Place one clove of garlic and one slice of ginger in each jar. 

 

Close the lids and let sit at room temperature for 5-8 days. Open the lids every other day or two to let out the gas. Do this over the sink because they often fizz. If needed, you can add a little more water to the jar and a pinch of salt so that the carrots stay completely submerged. The more days you leave them out at room temperature, the more the fermented flavor comes to life.  

 

Once they have fermented to your liking, you are ready to eat them. Store the fermented carrots in the refrigerator to keep them fresh longer. 

 

Just Salt It, and enjoy!