INGREDIENTS:
6-8 CARROTS
1 GARLIC CLOVE, PEELED
1 SERRANO PEPPER, CHOPPED
1 tbsp BLACK PEPPERCORNS
1 tbsp SEA SALT
FILTERED WATER
2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)
INSTRUCTIONS:
1
Cut carrots however you like (spears, matchsticks). I prefer to have them cut into rounds.
2
Place carrots, garlic, serrano pepper and black peppercorns in quart-sized wide-mouth mason jar.
3
Add water and salt (brine) leaving about 2 inches of headroom.
Add whey (optional).
4
Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is bubbling.
5
Store in the refrigerator for 6-9 months.
Ingredients
INGREDIENTS:
6-8 CARROTS
1 GARLIC CLOVE, PEELED
1 SERRANO PEPPER, CHOPPED
1 tbsp BLACK PEPPERCORNS
1 tbsp SEA SALT
FILTERED WATER
2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)