Fermented Carrots
- 1-2 cloves of garlic, whole and peeled
- 1-2 sprigs of fresh dill or coriander
- 500 grams of carrots, peeled and cut roughly
- 2 tablespoons of Himalayan or Celtic sea salt
- Filtered water
- 1 litre fido jar
Method
- Add garlic, herbs and carrots to a clean fido jar
- Top with water and salt
- Ensure the carrots are well covered with water
- Ensure there is still 2-3 cm of space in the jar above the water line
- Place in dry dark place to ferment
- After 5 days open to a release gas
- Store in the fridge
- Enjoy with meals or as a snack – great in lunch boxes