Our Southwestern Fermented Carrot Sticks recipe is a fun way to add a little spice and a whole lotta probiotics to your diet!
Southwestern Fermented Carrot Sticks
- 1-1 1⁄2 pounds carrots
- 1 quart water
- 1 tablespoon
- sea salt
- 3 garlic cloves, peeled
- 1⁄2 teaspoon chipotle powder
- 1⁄2 teaspoon cumin seeds
- Make a brine by dissolving salt in 1 quart water and set aside.
- Cut carrots into sticks that will fit into a quart jar.
- Place garlic cloves, cumin seeds, and chipotle in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1⁄2 – 2 inches headspace.
- Pour the brine over the carrot sticks, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will slowly continue to develop as it ages. Makes 1 quart.