This recipe comes from www.culturesforhealth.com
- 1-1½ pounds carrots
- 1 quart water
- 1 tablespoon sea salt (I used 1/2 the amount)
- 3 garlic cloves, peeled
- Two handfuls of fresh cilantro leaves
- ½ teaspoon cumin seeds
- (I reduced the amount of salt by half and added 1/4 cup of whey)
- Make a brine by dissolving salt in 1 quart water. Set aside.
- Cut carrots into sticks that will fit into a quart jar.
- Place garlic cloves, cumin seeds, and a handful of cilantro in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1½-2 inches headspace. Add another handful of cilantro.
- Pour the brine over the carrot sticks and cilantro, leaving 1 inch of headspace. Use a fermentation weight, or something to keep the vegetables under the liquid (a cabbage leaf works good). Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Mine took about 3 days I started to see bubbles. Then I tasted them and decided to put into the fridge, to slow down the fermentation process.
- Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.
Makes 1 quart.