Fermented foods are an excellent source of probiotics that support gut health. Carrots are an easy first vegetable to try fermenting at home and are appealing to kids. They remain crunchy and add a different flavor to accompany sandwiches or packed lunches and can also top stir fries.
1 lb. medium carrots, peeled and cut into sticks
1½ tablespoon sea salt
3 sprigs fresh dill, or 1 teaspoon dried
3 cloves of garlic, peeled and smashed (optional)
Approx. 16 oz. Filtered water
Place the carrot sticks into a quart mason jar (or other quart sized container with a lid that fits snugly) and add the rest of the ingredients, shaking gently to settle the carrots if needed.
Fill to within one inch of the top with filtered water.
Cover tightly and allow to sit at room temperature for 4-7 days; you can try them at 4 days and test for flavor. If you prefer a more sour flavor or soft texture leave them out at room temperature longer.
After fermenting at room temperature, keep in your fridge. They last for months!
Per one serving (3 carrot sticks): 17 Calories, 0 mg Cholesterol, < 1g Total Fat, < 1g Saturated Fat, NA Sodium, 4 g Carbohydrate, 1 g Fiber, < 1g Protein.