Fermented Carrots | Paleo | Gluten-free | The JOYful Table
These fermented carrots have a lovely crunch and don't go mushy, are delicious and easy to make. They can be eaten as a snack or added to salads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.susanjoyfultable.com.
Ingredients
- 500g carrot(s), peeled and sliced* (I do diagonal slices)
- 3 cloves garlic, peeled and sliced
- 3cm piece ginger, peeled and sliced
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 Tbsp fine pink Himalayan or sea salt, (not table salt)
- 500ml filtered water, room temperature
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