We like snacks. Correction. We love snacks. Who doesn't? And when we don't want our snacks to make us feel gross, we often turn to carrot sticks. But as much as we love them, they can get a little boring after a few. So... We lacto-ferment our carrots.
Fermenting carrots with spices and other goodies (in this case chili, garlic and red onion) turns a completely average snacking experience into something amazing. Full of probiotics, they're super healthy, spicy and addictive whether served on their own, as a side or as the star of a seasonal pickle plate. Plus, fermenting carrots is easy. It takes just a few minutes of active time, and then you wait.
These lacto-pickled carrot sticks have a little kick to them, so if you're introducing your homemade fermented foods to kids or those with a milder palate, you may want to tone the chili down a pinch.
FarmSteady started with a simple idea: make projects like this easier to jump into.
$40.00
More about this kit →
A savory ricotta and broccoli rabe tart from Giulia Scarpaleggia's Vegetables the Italian Way, finished with a woven lattice.
Ramp butter is three ingredients and no cooking — the fastest way we've found to stretch a two-week ramp season into a year.
A handmade casarecce recipe from Joshua McFadden’s Six Seasons of Pasta, featuring a silky butternut squash, sausage, and sage sauce.
Leave a comment