Today we have another guest post as part of our lacto-fermented week. If you’ve missed any of it be sure to check out my intro, Lacto-Fermented Roasted Tomato Salsa and Lacto-Fermented Escabeche. Today Cara from Health, Home, & Happiness shares with us a lovely recipe for fermented carrot sticks. For those of us who have had a hard time fermenting shredded carrots, this might be the recipe for us! I am excited to try this one. I am sharing it today to be part of Pennywise Platter Thursday as it’s also a much more frugal than many other fermented vegetables. I asked Cara why she only used 1 tablespoon of whey instead of the 4 tablespoons that Sally Fallon calls for in Nourishing Traditions. She explained that she experimented a bit to see if she could cut down on the whey as it could be pricey to use so much of it when making a lot of fermented vegetables. She found that it worked just as well! Another frugal tip. Thanks Cara!
We love carrot sticks, and we also love the health benefits of lacrofermented foods; they are rich in probiotics that help keep the gut flora in balance which in turn allows us to digest our food and absorb nutrients better. Lactofermented Carrot Sticks are an easy ‘side dish’ to add probiotics to any meal or snack! If you have children who like to help in the kitchen, this is an easy and fun project they can help with. My toddler likes to put the carrot sticks in the jar, and pretend to peel carrots with a butter knife.
Fermented carrot sticks are also easier for little mouths to chew- perfect for young eaters.
Recipe for Lacto-Fermented Dilly Carrot Sticks
- 6 medium carrots, peeled and cut into sticks
- 1 tablespoon whey
- 1 tablespoon sea salt
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 3 cloves of garlic, quartered (optional)
- Filtered water
Place the carrot sticks into a quart mason jar (or other quart sized container with a lid that fits snugly) and add the rest of the ingredients, shaking gently to settle the carrots if needed.
Fill to within one inch of the top with filtered water.
Cover tightly and allow to sit at room temperature 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 temperature longer. Because the carrots are more dense, they take longer to ferment than other lactoferments like sauerkraut or pickles. They also stay crunchier, which we like!
After fermenting at room temperature, keep in your fridge- they last for months!
A note about whey and dairy: We have made lactofermented veggies without using whey when my daughter was doing a strict dairy free trial. Now that she can tolerate some dairy again, we use it. I make my own whey out of yogurt. If you are dairy free, you can omit the whey and use two tablespoons of sea salt rather than one.
Are carrot sticks a frequent snack at your house like they are at mine?
Cara writes at Health, Home, & Happiness about traditional foods and healthy living. She lives in Montana with her family where they enjoy family activities outdoors during the summer months, and experimenting with cooking more during the winter.
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