Blend or process carrot bits and pile them into a sanitized wide-mouth jar. Fill the jar leaving 2 inches of space but don’t pack it in at this stage. Empty into a clean glass bowl and add 2 Tbsp of sea salt (not iodized salt, as it can interfere with fermentation). Do not rinse but work with your hands to squeeze the salt into carrots and release juices. Use a spoon to return carrots and salt to the jar and compress for a few minutes with a wooden spoon to release juices.
Adding a tablespoon of sauerkraut liquid from a store-bought batch or apple cider vinegar (from a non-pasteurized live ferment batch) can speed up the fermentation. Be sure carrots are completely submerged in liquid adding water only if you have to. Remember: “Under the brine, and all is fine.” Use half an onion or a small ceramic jar to compress all of the carrot under the liquid. Place in a cool, dark cupboard for 2-4 weeks to ferment and then move to the fridge.
Ways to use this pro-biotic pickle:
As a topping on a charcuterie tray.
- Stirred into yogurt, mustard or mayo as a sandwich spread.
- Stirred into scrambled eggs or omelets.
- Stuffed into a pita with cold cuts.
- Scooped ¼ teaspoon in ice cubes to add to a Bloody Mary or Bloody Caesar for a healthy zip.
