RECIPE
4 INGREDIENTS5 STEPS10MIN

Fermented Carrots in Kombucha

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Gut-healing Fermented Carrots in Kombucha! Add them to a salad, serve them as a side, or just snack on them when hungry! They will need to ferment in a dark place for 5 to 7 days before they're ready, so plan ahead.

10MIN

Total Cooking Time

4

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3 1/3 cups
Organic Carrots
rinsed
1 in
to taste
Kombucha Tea
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Directions

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Step 1
Peel the Organic 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.
Step 2
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.
Step 3
Pour in enough Kombucha Tea (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.
Step 4
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.
Step 5
Once ready, store in your fridge for several months!

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