Fermented Spiced Carrots

INGREDIENTS:

• 850g grated carrots
• 2 T fresh grated or crushed ginger
• 2 cloves garlic chopped finely
• 1 heaped t ground cumin
• ½ t ground cinnamon
• 1 T lemon juice
• ¼ C Kombucha (optional)
• 2 t Celtic or Himalayan sea salt
• 2 probiotic capsules opened

METHOD:

1. Place all the ingredients into a large bowl and massage with your hands for 10 minutes or so to release the juices.
2. Pack the vegetables firmly into a 1 litre wide mouth glass jar, leaving about 4cm room at the top of the jar to allow for expansion.    If necessary, add filtered water to cover the carrots.
3. Use a weight such as a river stone to keep the carrots submerged in the liquid.  Alternatively, use a jar with an air-lock.
4. Cover the jar with a double layer of cloth and seal with a rubber band.  Or, place the lid loosely back on the jar.  Leave at room temperature in a low-light area for 3 – 10 days and then transfer to the fridge.

This recipe has been kindly shared by Kate Williams from:
www.www.mullenhealth.com.au/practitioners/kate-williams