Crunchy Cultured Carrots
These little carrots are nice and crunchy and have a flavor that will go with most any dish. These us the traditional technique of lacto-fermentation to culture
1tablespoon of fresh dill, chopped
2cloves of garlic, minced
1tablespoon sea salt (I use Celtic)
3tablespoons whey (if not available, use an additional 1 tablespoon salt)
4-6large carrots, washed and cut into matchsticks about 2 inches long
Fill a quart-sized mason jar about half full of water. Add dill, garlic, and salt and whey. Stir around until salt dissolves. Add the carrots and more water to cover the carrots. Leave about 1 inch air space. Cover tightly and keep at room temperature for about 4 to 5 days before transferring to cold storage or your refrigerator. Carrots will last about 6 to 9 months. I like to keep mine about a month in my fridge and then start to eat but you can eat it right away also.
Check out some other Cultured Vegetable recipes.