Hi guys. If you read my probiotic post the other day, I wanted to mention one more thing. You don't have to be somebody to try fermenting. I used to see the term "lacto-fermented" and immediately thought, okay, that's over my head, that's not me. I was scared. But now I know how easy it is..
1) put something in a jar. 2) let it sit. It's way easier than canning! Do you have some glass jars in your house? great. You're ready to go. I only started fermenting things in November, so I'm no expert, but you can see I already love it. It really is a cinch. Right off the bat, as soon as my first batch of 'kraut was finished, I started eating something probiotic at every meal, and filling my cupboards and countertops with more ferments. It's totally a normal thing now. It's totally my hobby.
If you want to try your hand at it, here's a very simple recipe to start with: pickled carrots. these are completely amazing. crunchy, garlicky, dilly, perfectly pickle-y.. but in a carrot stick. We always keep carrots on hand so it's easy to whip up a new batch, because they go fast.
Pickled Carrot Sticks
6 carrots, peeled and cut into sticks
3 cloves garlic, quartered
1 T. chopped fresh dill, or 1 tsp. dried
1 T. sea salt
1 T. whey (you can use an extra T. of salt if you don't have whey)
Place carrot sticks into a quart mason jar and add the rest of the ingredients, shaking gently to settle the carrots if needed. Fill to within 1 inch of the top with filtered water. Cover tightly and allow to sit at room temp for 4-7 days. You can try them at 4 days and see if you want them to be more sour or not; to get them more sour/soft leave them out at room temp longer. Because the carrots are more dense than a classic pickle, they take longer to ferment. They also stay crunchier, which I love.
After fermenting at room temp, store them in the fridge- they last for months!
In my last batch, I added some red pepper flakes for a little pop. Can't wait to try them.
If you're curious, "lacto-fermented" simply means it is fermented with lactic acid, or whey.