Thursday, March 13, 2014

Fermented Dilly Carrots

5 to 7 carrots, peeled and cut into sticks
2 T sea salt
1 T fresh dill (or more if you like)
3 to 4 cloves of garlic, quartered
filtered water

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed.) Screw on the mason jar lid and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

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