SPICY CARROTS

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)

Directions

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.

SPICY CARROTS