Making fermented picked carrots is easy, a great snack for kids and adults, and the taste is impeccable! Soon you and your loved ones will be craving the juicy flavor of these fermented pickled carrots. The process of fermenting is actually fairly easy! Considering how many beneficial probiotics (microbes) which live inside fermented foods, along with how helpful they are to our gut, It’s truly a blessing that we have the opportunity to make it at home. To be able to learn the traditional ways to preserve food for years is a beautiful thing.Recent Comments replika watches. linked here https://www.heroreplica.com/. Get the facts replique montre de luxe mouvement suisse. learn the facts here now https://richardmille.work. try here smartwatchesdeal. my link https://www.computerswatches.com. important source replica bell and ross watch. Quality custom phoenix suns jersey. useful site https://www.andreijerseys.com/. best quality https://www.cobyjerseys.com. Click Here wholesale Elton Brand jersey. find here https://www.grantjerseys.com/. find the best https://www.jaylenjerseys.com/. website here Kawhi Leonard shirt. a knockout post wholesale Frank Mason III jersey. Source https://petejerseys.com/. Continue https://samjerseys.com. useful content Tobias Harris jerseys for sale.
He, who does not eat fermented foods, should expect disease!Sudanese proverb inside the Gut and Physiology Syndrome Book by Dr. Campbell-McBride
Ingredients Needed for Pickled Carrots
- Mason jars with lids (I prefer 32 oz. jars)
- Carrots (preferably organic)
- Dill (preferably organic)
- Garlic (preferably organic)
- Celtic sea salt (or any real sea salt, Redmond’s real salt is great too)
- Filtered water
How do I Make Fermented Pickled Carrots?
- Wash all the jars you plan on using along with the the vegetables and herbs.
2. Cut the stem off of the carrot then cut the carrot in half. Cut each halves in half again down the middle, so you end up with good sized carrot sticks. Repeat for all the carrots. You can keep them thick or cut them to be thinner carrot sticks, the choice is up to you.
For added nutrients to your fermented picked carrots, don’t peel your carrots! Carrot skin is packed with nutrients and the fermentation process helps to makes those nutrients even easier to digest.
3. Place your carrot sticks in the mason jar. Add in your peeled garlic, sea salt, and washed dill on top.
For each 32 oz. jar use 3 cloves of garlic, 1 TBSP sea salt, and one bunch of dill (the more dill you use the more pickled taste you will get).
4. Cover with filtered water above all the ingredients, usually up to the shoulder, and add a lid.
5. Let the pickled carrots sit at room temperature for 3-8 days to ferment. Sometimes I’ll let mine ferment even longer to get a stronger dill taste. That’s the beauty of homemade ferments, you get to control it all the flavor and taste!
- Your salt water brine will create a sort of cloudiness in your jar as it ferments, this is normal.
- The carrots may rise up as the fermentation process takes place, as long as nothing is sticking directly out of the salt water brine your carrots will be fine.
- I always do the simple test of pressing down on top of the mason jar lid. If the lid is firm, a lot of pressure has built up inside the jar which is a great indication of the fermentation process taking place. If your lid pops back after your press down, this is perfectly okay too, your pickled carrots just needs a longer time to ferment and build up that pressure.
- It’s common to start seeing bubbles move around and pop up inside your jar, this is actually a good sign the fermentation process is taking place properly.
- Always look out for mold. Thankfully, I’ve never gotten mold growth inside my own ferments. But it can happen if your carrots or dill are sticking too far out of the salt water brine. There are fermentation weights you can buy online that help ensure this doesn’t happen. With my own experience, I’ve never used the weights and I’ve never experienced mold once.
- If you find mold inside your ferments, as long as mold is white it is not harmful. If your mold is another color, do not eat it and remove all the mold growth you see. Make sure you check the vegetables underneath, discard any that were affected by mold growth. Throw out anything that’s gone slimy. There’s no need to throw away the whole ferment, but make sure you clean it out good.
- I like to keep my ferments at room temperature out of direct sunlight.
- Also, try to not keep the jars in a super cold place, if they’re stored in a cold place the fermentation process can take longer.
Fermented Pickled Carrots
- Organic carrots (number varies upon how many jars you plan to make)
- Organic dill (1 bunch per 32 oz. jar)
- Organic garlic (3 per 32 oz. jar)
- Filtered water
- Wash all the jars you plan on using along with the the vegetables and herbs.
- Cut the stem off of the carrot then cut the carrot in half. Cut each halves in half again down the middle, so you end up with good sized carrot sticks. Repeat for all the carrots. You can keep them thick or cut them to be thinner carrot sticks, the choice is up to you.
- Place your carrot sticks in the mason jar. Add in your peeled garlic, sea salt, and washed dill on top. For each 32 oz. jar use 3 cloves of garlic, 1 TBSP sea salt, and one bunch of dill (the more dill you use the more pickled taste you will get).
- Cover with filtered water above all the ingredients, usually up to the shoulder, and add a lid.
- Let the pickled carrots sit at room temperature for 3-8 days to ferment. Sometimes I'll let mine ferment even longer to get a stronger dill taste. That's the beauty of homemade ferments, you get to control it all the flavor and taste!
How is Fermented Food so Good for us?
Apart from keeping food for longer, fermentation provided us with another major benefit: the food becomes much easier to digest and absorb. Microbes have an unsurpassed ability to digest plants and animal products, break down tough structures, release nutrients from these structures, and create new nutrients (B vitamins and vitamin K2, for example).GAPS Gut and Physiology Syndrome book by Dr. Campbell-McBride
Fermented foods have become far more nourishing for our gut than their raw counterpart. This is why people who find eating raw vegetables to be hard on their gut experience the exact opposite when eating the fermented version of that vegetable. The probiotics (microbes) make homes in the particles of our food, which is where they are protected from stomach acid. These tiny particles of food carry probiotic microbes all throughout your digestive system, allowing them to do good work on all parts of your gut.
Fermented foods are full of alive and active beneficial microbes with all sorts of healing abilities. Those microbes produce enzymes that help you digest your food. They encourage growth of other microbes and simulate a larger diversity inside your gut flora. Microbes also engage your immune system, making it more balanced, better educated, and more capable of doing its complex jobs properly.
If you are looking for more ways to heal your gut with nourishing foods that help heal, check out my easy homemade chicken stock recipe and the GAPS diet page of my blog!
Does Homemade Mean More Expensive?
To put it shortly, no.
Fermented foods are much less expensive than their commercial probiotics. When ferments are homemade, they have the ability to produce stronger probiotics than most store bought. Along with that, homemade ferments can be quite effective as probiotic “supplements”. There are endless options when it comes to what you can ferment at home. You can make homemade fermented carrots, pickled carrots, green cabbage, red cabbage, red onions, pickles, kimchi, beets, garlic, bell peppers, jalapenos, apples, ginger, radishes, sweet potatoes, and many more.
Below I made a list off credible sources for information regarding the fermentation process. Along with information on farm fresh meats, organ meat, traditional food preparation techniques, and knowledge on the gut and how we can properly heal.
- Weston A. Price Foundation – Fermentation
- Gut and Physiology Syndrome book by Dr. Campbell-McBride
- Gut and Psychology Syndrome book by Dr. Campbell-McBride
- Nourishing Traditions book by Sally Fallon
- GAPS, Stage by Stage, With recipes Book by Becky Plotner
Hi, I’m Mattalynn, happy to have you here on this wonderful journey to a sustainable lifestyle, from scratch foods, and traditional cooking techniques. I share how we can break the cycle of modern living through a homemade, meaningful, nourishing lifestyle.
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