I’ve taught this workshop a handful of times now. My go-to recipes always end up being the simple ones. Here are the steps!
1. Slice carrots crosswise (into ‘coins’, or cut lengthwise into ‘sticks’ with a couple sticks of ginger.
2. Pack into a jar, leaving at least 1 inch headspace.
3. Make some brine (1.5 tbsp sea salt to 1 litre water). Add to jar, covering about half an inch above the carrots. If carrots are floating, add a smaller jar filled with water to weigh them down.
4. Close jars and put away in a dark place. Unlike cabbage, carrots won’t produce much gases so you don’t even need to burp them.
5. Open after 7-10 days and take a sniff. It should smell acidic/vinegary/sour. Move to the fridge, where they will continue to ferment at a slower rate.
You’re done! Now just eat them and enjoy their probiotic benefits. 🙂
Decolonial Wellness 