Homemade lacto-fermented carrots
Lacto-fermented carrots are raw vegetables preserved in a salty brine, where beneficial bacteria thrive. These bacteria convert the sugar in carrots into lactic acid, which gives them a tangy taste and protects them from mold. Lacto-fermented carrots are easy to…
Ustensiles
Ingrédients — 15 parts
Préparation
Mix the salt in the water.
Grate the carrots.
In the jar, place the carrots, squeezing them as tightly as possible and leaving a space of about 2 cm on top.
Pour the water brine over the carrots and cover completely.
Place a fermentation weight on top to keep the carrots under the brine.
Put the lid on and leave at room temperature, but out of direct sunlight.
Open the jar daily to release carbon dioxide and add additional brine if necessary.
When fermentation is complete, store the jars at 10°C or in the fridge.