Recipe: Lacto-Fermented Garlic-Dill Carrot Sticks

These sticks are a great snack for little hands, and can easily be bagged into lunchboxes, making them a hit for on-the-go households.

3 Tbsp. sea salt sea salt sea salt
4 cups filtered water filtered water filtered water
6 medium carrots, cut lengthwise medium carrots, cut lengthwise medium carrots, cut lengthwise
3 cloves garlic, slightly crushed cloves garlic, slightly crushed cloves garlic, slightly crushed
3 small sprigs dill small sprigs dill small sprigs dill

Dissolve salt in water. Set aside
Pack the sticks in a jar vertically, leaving 1-2 inches headspace. Slide the garlic cloves in against the side of the jar. Crush the dill slightly and place it on top of the carrot sticks in the jar.
Pour the brine over the carrot sticks only coming up to 1 inch below the rim.
Use a fermentation weight, if needed, to keep the carrots submerged completely.
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.