Fermented Pickled Carrot Sticks
2 sprigs fresh dill
1-2 cloves garlic
2 lb whole carrots
1 Tbsp sea salt
1-2 cups distilled water
Wash and peel the skins of the whole carrots. Cut the peeled and washed carrots into carrot sticks. Peel and finely slice the garlic cloves. Wash and dry 2 sprigs of dill.
In a wide-mouth, quart-size jar, pack in the carrot sticks. (Tilt the jar to locate more places to squeeze in the sticks.) Add in the sea salt, then the sliced garlic and sprigs of dill.
Cover the ingredients with distilled water (Be sure to leave about an inch of free space from the waterline to the opening of the jar.)
Place an airtight lid on the jar and let it sit for a week or until the carrots have reached desired taste. Make sure to burp the jar at least every two days while fermenting.
Once the carrot sticks have reached their desired taste, place the jar in the fridge for storage. Enjoy.
Notes: If using organic carrots, leave the skin on and just wash the carrots very well before chopping into snacking sticks.
When burping the jar, use this time to check on fermentation to make sure it’s growing healthy. Look for bubbles on top of the water and along the water line. Seeing mold is a sign that good bacteria is struggling to start a culture and we may need to try again.
Courtesy of Tayler Silfverduk, registered dietitian nutritionist.
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