Fermented Carrot Sticks

Serves: 1 litre Jar|Prep: 10 mins (+ 3-10 days fermenting process) min

Fermented veggies, such as carrots, contain bacteria which protect children’s guts from harmful pathogens. Pickles, sauerkraut and fermented carrots can all contribute to the proliferation of healthy bacteria throughout the intestines. They are easy to make and it’s often fun to get children involved in the process. Start slowly, it takes time for children to get accustomed to the salty and sour taste.

Ingredients

Method

1 tbsp Himalayan rock salt
2 cups filtered water
1 tsp herbs or spices (fresh dill, fresh thyme, bay leaf, fresh coriander, mustard seeds, black or white peppercorns, coriander seeds, caraway seeds)
4 medium-sized carrots
Optional add-ins: sliced 1 spring onion, chopped
1-3 garlic cloves, peeled
fresh ginger (2.5 cm), sliced
fresh turmeric (2.5 cm), sliced
1 spring onion, chopped

1.	Dissolve the salt in water.
2.	Place herbs or spices and optional add-ins (if using) in a clean 1 litre jar.
3.	Wash your carrots with a vegetable brush (or peel if you prefer), cut tops and ends off and cut into sticks.
4.	Place carrot sticks in the jar and pour in the salty water (brine), leaving 3-4 cm of room at the top.
5.	If necessary, weigh the carrots down under the brine to keep them submerged. You can use a cabbage leaf folded over to do this.
6.	Cover the jar loosely with a lid and allow to sit at room temperature (16-22C) for 3-10 days.
7.	Try them after 3 days to see if you like their texture and sourness, or leave it until your desired consistency and taste is achieved.
8.	Once you’re happy with the taste, screw the lid on tightly and store in the refrigerator for up to 6 months.

Tip:

Pack your jar tightly, so the carrots stay submerged in the brine.