Fermented Carrots

1: : Grate carrots with the peel, add 1% sea salt, and knead the carrots until they release their juices.

2: Then, fill a jar with carrots and liquid, using a screw-top lid that you have scalded with boiling water. You can optionally add finely sliced onions or garlic.

3: Fill the jar completely and press the vegetables down slightly so that the liquid reaches the edge. Remember to remove any vegetables on the outside and the rim of the jar.

4: Now, they are ready to ferment. Ideally, they should be kept in the dark at 22-25 degrees Celsius for the first few days, and then at 17-18 degrees Celsius for 3 weeks. Alternatively, at room temperature.

TIP: Place the jars in a tub or similar container, as the liquid can tend to overflow.

If you want to learn more about the fermentation process, take a look here.