True Pickled Dill Carrots!

Here are five reasons why dill carrots are one of my favorite fermented foods.

1. Simple, inexpensive ingredients.
   
2. Short prep time.
   
3. Extremely nutritious and beneficial for the gut, skin and eyes.
   
4. Everyone likes them, even kids (you don't even have to tell them it's fermented!)
   
5. They are crunchy and therefore snack worthy, plus they pack well.
   

In fact, these are so likeable that will be the first in a pilot program I've started to provide fermented foods to the Soup Kitchen.

So, without further a-do, here is a recipe for you to make Fermented Dill Carrot Sticks at home.

Prep Time: 10 minutes
 
Ingredients

• 5-7 fresh medium carrots*, peeled, de-topped, and cut into sticks
  
• 1 Tbl sea salt
  
• 1 Tbl whey or kefir or brine from another vegetable ferment
  
• 1 Tbl chopped fresh dill (or 1 tsp dried)
  
• 3 cloves of garlic (opt)
  
• Water (clean, non-chlorinated)
  

 
Instructions

1. Place carrot sticks, garlic and dill in a quart (1L) mason jar. Tap down or shake the jar gently to settle the carrots if needed.
   
2. Sprinkle the salt on top. (I only use about 3/4 tablespoon)
   
3. Fill the jar with water to within one inch of the top of the jar. Screw on the lid and shake gently to dissolve the salt.
   
4. Let the jar sit at room temperature for 4-7 days. The longer you leave them, the more sour they will become.
   

 
*Note: You can make this recipe with regular bagged carrots, but I find they are only half as tasty as fresh farm carrots. As a minimum, buy carrots with tops still attached.
 
THAT'S IT! Very simple. Now go on and give it a try!

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