Gut-healing Fermented Carrots in Kombucha! Add them to a salad, serve them as a side, or just snack on them when hungry!
Author: The Fit Mediterranean
Himalayan Rock Salt
Wash both carrots and ginger.
Peel the Carrots (3 1/3 cups) and Fresh Ginger (1 in), then dice the ginger and slice the carrots. I like to slice them very thin, but honestly speaking, any shape you like will work.
In a bowl, mix carrots, ginger, and Himalayan Rock Salt (1 tsp), then add the ingredients into your sterilized glass jar, pressing them down with your clean hands or a wooden spoon.
Pour in enough Kombucha (to taste) to cover up all the veggies. Make sure to leave some space between the surface and the lid, as the veggies might expand towards the top while fermenting.
Cover with a lid and leave the jar in a dark place for 5 to 7 days, as fermentation time can really vary based on the outside temperature. To avoid the veggies coming out of their brine, you could place some weight on top, or just check them daily and push them down with a clean wooden spoon. In fact, if the veggies are not covered in liquid, they might grow mold on top, and you do not want that in your ferment.
Once ready, store in your fridge for several months!
Make sure containers and chopping tools are well sterilized. This is to prevent that bad bacteria (mold) develops in your ferment.
Avoid using metal and work with glass jars and wooden spoons instead.
You will also need an airtight lid, becuase during fermentation, carbon dioxide is produced, which will generate pressure that will need to be released from time to time to avoid your fermentation vessel from exploding.
Nutrition Per Serving
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