Yesterday, I whipped up a batch of traditionally fermented carrots. I have been missing my cultured foods lately. Tasks abound in a real food kitchen and sometimes, I get overwhelmed. Little Bean motivated me to get back in the swing of things, though. Earlier this week, he was asking for “cayots with the salt.” 🙂 This kid LOVES carrots, and especially the fermented kind! So, I am lucky! Because fermented foods are SO good for us.
The traditional fermentation process significantly increases the food’s nutrient density and bioavailability! In other words, eating fermented carrots is WAY better for you than even just eating regular carrots. So, it is a huge health win! You might be wondering if you need to eat a lot of fermented veggies to benefit, but you really don’t! Ideally, adding just a couple of tablespoons of fermented veggies to your diet, a couple of times each day, can make a big difference in overall health, digestion, and even mood! I like to add these carrots in to a big salad, or serve them to Little Bean as a snack paired with a string cheese or handful of cashews.
The even-better news is that this ferment is SUPER easy to prepare, especially for people who have never fermented vegetables before! And I am going to show you how you can have a jar of these put up in less than 30 minutes. (That even includes the 20 minutes of hands-free time.) It is a great way to start out with traditional ferments if they seem intimidating. (And in my opinion, it is one of the tastiest options.) One more reason I love this ferment is that good carrots are so easy to find, all year long. So, if you get hooked, the good news is that carrot season never ends. 🙂