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Lacto Fermented Carrot Salad

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A vibrant and tangy salad made with fresh carrots and simple fermentation techniques.

Ingredients

  • Fresh carrots (about 1 pound)
  • Sea salt (1-2 tablespoons)
  • Filtered water (enough to cover carrots)
  • Optional spices (like cumin seeds, garlic cloves, or black peppercorns)

Instructions

  1. Wash and peel the carrots. Cut them into sticks or rounds, depending on your preference.
  2. Dissolve the sea salt in filtered water to make the saltwater brine.
  3. Layer the carrots and any optional spices in a clean glass jar. Pour the saltwater over until the carrots are fully submerged.
  4. Cover the jar with a lid, but don’t seal it too tightly.
  5. Leave the jar at room temperature for 3-7 days, tasting every few days until it reaches your desired tanginess.
  6. Transfer the jar to the refrigerator to slow down the fermentation process.

Notes

Use a mix of carrots and other root vegetables for variety. Enjoy it as a side, in salads, or on sandwiches.

Find it online: https://www.zaynkitchen.com/lacto-fermented-carrot-salad-recipe/