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:
- Place all the ingredients into a large bowl and massage with your hands for 10 minutes or so to release the juices.
- 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.
- Use a weight such as a river stone to keep the carrots submerged in the liquid. Alternatively, use a jar with an air-lock.
- 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