Lacto-fermented carrots are super easy to make and the perfect balance crunchy and sour. And these dill pickle carrots are one our favorites. Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form. Delightfully acidic, crisp & savory, these pack more flavor and gut-friendly bacteria than ordinary carrot sticks. Naturally pickling carrots through lacto-fermentation is really easy & only takes a few days.
FarmSteady started with a simple idea: make projects like this easier to jump into.
$40.00
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A handmade casarecce recipe from Joshua McFadden’s Six Seasons of Pasta, featuring a silky butternut squash, sausage, and sage sauce.
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