Kari's Cultured Carrots

These carrots are real hit in my home.  If you want to introduce your family to lacto-fermented foods - this is a GREAT recipe to do that with!  These carrots were actually the initial launching inspiration for fermented food-a-palooza happening at our house.  A friend of mine, Kari shared her recipe with me for the fermented carrots. I tried them and my kids wolfed down a half gallon like nobodies business.  I knew we were on to something and wanted to keep this momentum going!  I would have posted it first, but I wanted to be sure I had her permission to share them because they sell them through their farm and I did not want to compromise the family's livelihood.    She was happy to permit me to share it and in retrospect none of her co-op members are likely my readers (anyway!) and she would probably just give them the recipe if they wanted it!  :-)  This is a 'MUST TRY' recipe...especially if you have kiddos or skeptics in the house.

Even though we make this by the half gallons and soon will making them by the gallon size jars this recipe will be given for a quart size jar:

• Cut the carrot into quarters (like you would for dip).  I like to peel mine.  You could also use baby carrots for this! Fill the jar leaving 1" head space. 
• Add 1T EACH: sea salt, dried dill, whey (I use kefir whey)
• Add 4 cloves of garlic, peeled.
• Fill with water to cover the carrots. Put a lid on and give it a shake to dissolve the salt. 
• Let it sit on the counter 4-7 days depending on how warm it is and how tangy you like it. Regenerate or cool store.

These carrots will keep at least 6 months in cool storage.

ENJOY!