February 7, 2012

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)
filtered water

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.


Chiara said...

Thanks for the recipe! Can't wait to try! I have been making yogurt and kefir and I feel ready to start fermenting vegetables. Your posts are always great and inspiring!

The Soul Anchor said...

I haven't tried fermenting my own foods yet. I've been wanting to make homemade yogurt though. You make it look easy! Maybe that will nudge me to try it.

Kaitlyn Luce said...

Oh, wow! Carrots? Do they still have a sweetness to them after they've been fermented?

Also, I love that photo with Hadley all blurry in the background. Almost like she's saying "Hey, Mom! I want some, too!"

Cecilia said...

Fabulous! Now I have something to do with my carrots other than bake them into carrot cakes :)

I will seriously try this. I love a good pickle.

Melissa B. said...

Hi there! I've never commented, but I do enjoy your blog! I, too, have always been a little wary of fermenting...both because I wasn't sure I was smart or resourceful enough... and fearful that I would cause my family to die of some scary bacteria-related sickness.

Silly me. I'm now a fermenting crazy person - kraut, ketchup, pickles, water kefir, yogurt, buttermilk, etc., etc. It's so much fun - and I love the idea of fermenting/pickling things I've never really thought of (sky's almost the limit, isn't it?). I have a TON of carrots from the last 2 weeks of our CSA box, so I now know exactly what I'm going to do with them!

Anna said...

I'm so excited to try this recipe! My naturopath wants me to try to add fermented foods to my diet. I haven't started making sauerkraut yet but I bought some. That's the first step!

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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