Fermented Spicy Carrot Sticks

Now I am new at this fermenting vegetables, but this is an easy recipe and very tasty. The southwestern flavor gives the carrots a kick. If you want something different to snack on with very little calories these are perfect. I love them added to my salad or instead of chips with my sandwich for lunch.
This recipe comes from www.culturesforhealth.com

Ingredients:

• 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)
  

Directions:

1. Make a brine by dissolving salt in 1 quart water. Set aside.
2. Cut carrots into sticks that will fit into a quart jar.
3. 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.
4. 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.
5. 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.
   
6. 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.

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