Why not spice up your cultured vegetables a bit? If you’ve ever made lacto-fermented carrot sticks, you know how easy and tasty they can be. In this recipe you’ll get the same quick and easy vegetable ferment with a spicy southwestern twist.
- 1-1 1/2 pounds carrots
- 1 quart water
- 1 Tbsp. sea salt
- 3 garlic cloves, peeled
- Two handfuls of fresh cilantro leaves
- 1/2 tsp. cumin seeds
- Make a brine by dissolving salt in 1 quart water. Set aside.
- Cut carrots into sticks that will fit into a quart jar.
- Place garlic cloves, cumin seeds, and a handful of cilantro in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1/2-2 inches headspace. Add another handful of cilantro.
- Pour the brine over the carrot sticks and cilantro, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.