Cut the carrots into rounds or your preferred shape.
Place the cut carrots and turmeric in a quart-sized wide-mouth mason jar.
Add filtered water and salt to create a brine, leaving about 2 inches of headroom in the jar
Add kefir whey (optional) to kickstart fermentation.
Use a glass weight (pickle pebble) to keep the carrots submerged. Attach an airlock to the jar.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
Ingredients
Directions
Cut the carrots into rounds or your preferred shape.
Place the cut carrots and turmeric in a quart-sized wide-mouth mason jar.
Add filtered water and salt to create a brine, leaving about 2 inches of headroom in the jar
Add kefir whey (optional) to kickstart fermentation.
Use a glass weight (pickle pebble) to keep the carrots submerged. Attach an airlock to the jar.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.