Learn how to make lacto-fermented veggies here.
- Cook Time
- Prep Time
- 1 16-oz jarsServings
- 1 2-inch piece fresh ginger (peel-on), scrubbed and thinly sliced
- 6 green cardamom pods
- 10 organic carrots (peel on), scrubbed
- 2 cups filtered water
- 1 tbsp high-quality sea salt (such as Himalayan or Celtic salt)
- 2 small leaves green or purple cabbage
- 2 16-oz wide-mouth glass jars with lids, sterilized
- 2 small glass jars with lids (4-oz or 8-oz), sterilized (NOTE: Jars should be narrow enough to fit inside rims of 16-oz jars.)
- Divide ginger and cardamom among 2 16-oz wide-mouth glass jars. Cut carrots into 3½-inch lengths, halving or quartering thicker lengths and leaving thin lengths whole. Divide carrots among 16-oz jars, packing tightly.
- In a large glass measuring cup, stir together filtered water and salt until salt dissolves. Pour into 16-oz jars, leaving 1-inch headspace between surface of liquid and rim of jars. Arrange cabbage leaves in 16-oz jars over top of carrots. Fill 2 small glass jars with water and seal tightly with lids. Place in 16-oz jars over top of cabbage leaves to keep carrots submerged in liquid.
- Place 16-oz jars in a shallow bowl to catch any overflow and cover with clean tea towels. Let ferment in a cool place away from direct sunlight, pressing down on small jars as needed to keep carrots submerged in liquid, for 7 to 14 days. Remove small jars and discard cabbage leaves. Seal 16-oz jars tightly with lids and refrigerate for up to 12 months.
- Serving Size: 4 carrot sticks
- Calories: 6
- Carbohydrate Content: 1.5 g
- Sodium Content: 68 mg
- Sugar Content: 1 g