YOU WILL NEED
6-8 medium sized carrots (or vegetables of your choice), topped and tailed then cut into sticks
1-2 tablespoons fresh herbs (dill and coriander are my favourites for this)
4 cloves of peeled Australian garlic
2 tablespoons himalayan/sea salt (please note that you cannot use table salt for this)
1 litre filtered water
1L glass jar with lid
1. Mix sea salt with filtered water and stir until dissolved.
2. Place half the herbs and garlic in the bottom of the jar and add the carrot sticks.
3. Pour salt water over the carrots and ensure they are completely submerged.
4. Add remaining garlic and herbs.
5. Leave in a warm place away from direct sunlight, on top of a cloth or paper towel to absorb any spillage.
6. The fermentation process takes 3-5 days, depending on the temperature. The warmer the weather, the sooner they're ready. The best way to tell if they’re ready is by tasting them, don't be scared! Ferment them until they taste good to you. If you see bubbling, great! This means your veggies are happily fermenting.
7. Once they’re ready, store in the refrigerator indefinitely.
Carrots are best kept crunchy (the longer you ferment them, the softer they will become). I use this method for many different vegetables, including cucumber (which will become like gherkins), eggplant, beetroot, garlic and cauliflower.
During the fermentation process there will be a build up of gas in the jars. To avoid an explosion, it is important to “burp” the jars by opening the lid every few days to release the gases.
Peace, love and health,