Fermented carrot sticks for good probiotic snacks!
Place the carrot sticks into a quart mason jar (or other quart sized container with a lid that fits snugly) and add the rest of the ingredients, shaking gently to settle the carrots if needed.
Fill to within one inch of the top with filtered water.
Cover tightly and allow to sit at room temperature for 4-7 days; you can try them at 4 days and see if you want them to be more sour or not, to get them more sour/soft leave them out at room temperature longer. Because the carrots are more dense, they take longer to ferment than other lactoferments like sauerkraut or pickles. They also stay crunchier, which we like!
After fermenting at room temperature, keep in your fridge- they last for months!
A note about whey and dairy: We have made lactofermented veggies without using whey when my daughter was doing a strict dairy free trial. Now that she can tolerate some dairy again, we use it. I make my own whey out of yogurt. If you are dairy free, you can omit the whey and use two tablespoons of sea salt rather than one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (866g) | ||
Recipe Makes: 1 | ||
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Calories: 174 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 5534mg | 191 % | |
Potassium 1282.1mg | 34 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 29.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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