I show you two ways to make fermented carrots easily. The first is using water kefir and the second is using a regular old probiotic capsule.

To buy the coconut water using this link - [ Ссылка ]

To subscribe for more of my fermented recipes, join my mailing list here - [ Ссылка ]

Watch how I use the carrot scraps to make bone broth here - [ Ссылка ]

Snap a photo of your finished product & share it with me on Instagram: [ Ссылка ]
or Facebook [ Ссылка ]

WATER KEFIR WAY:
1 kg carrots, peeled and chopped into sticks
Filtered water, to cover
1 cup Kultured Wellness coconut kefir
2 or 3 Cabbage leaves (not essential)
STEP 1. Pop the carrots and kefir in a large fermenting jar, mine is a 2L one. Then cover with water until the carrots are completely submerged in liquid.
STEP 2. Use the cabbage leaves to hold down the carrots under the brine line so the carrots don’t go mouldy. Make sure you leave some space between the vegetables and the top of the jar.
STEP 3. Seal and leave to ferment for 1-2 days before transferring to the fridge. You’ll know they’re ready to go when there's a few bubbles at the top of the jar and when you taste them they taste zingy. Store them in the fridge for up to a month.

PROBIOTIC TABLET WAY:
1 kg carrots, peeled and chopped into sticks
1/2 tspn salt
1 probiotic capsule, opened up
Filtered water, to cover
STEP 1. Combine the probiotic capsule powder with 1 cup of water and the salt in the fermenting jar. I use a large 2L one. You’ll notice it goes whitish in colour.
STEP 2. Now, pop the carrots in the water and then cover it with extra water, so it’s completely submerged. Use the cabbage leaves to hold down the carrots under the brine line so the carrots don’t go mouldy. Make sure you leave some space between the vegetables and the top of the jar.
STEP 3. Leave it for a good week and check if they’re fermented by giving them a taste. They’ll taste ‘fizzy’ and you’ll see some bubbles at the top of the jar. Store them in the fridge for up to a month.

свернуть