These easy tangy probiotic carrots are a simple way to get fermented or cultured foods into our kids.
Fermented foods are rich in probiotics that encourage beneficial bacteria to flourish in their guts, improving digestive health, immune function, and mood.
They’re also a fun way to get the kids in the kitchen, learn a little bit of science, and explore their senses.
Using just two ingredients, they’re made by immersing carrots in a brine (salt and water solution).
The salt kills the bad bacteria, leaving the good bacteria to convert sugars into lactic acid, which creates a safe environment and preserves the carrots.
Unlike pickling, which kills bacteria, ferments have a more distinct tangy flavour.
My son used to call these ‘fizzy carrots’ when he was little because the carbon dioxide generated during the fermentation process can produce a tickling sensation on your tongue – now we’re making vegetables fun too!
Chop them up and add to salads, use them to scoop up hummus or guacamole, or just eat them raw.
Ingredients:
• 1 tsp sea salt
• 500g carrots
• Filtered water
Instructions:
1. Trim the carrots, rinse and peel if not organic. Slice into thin sticks about the same size and thickness.
2. Add salt to your jar along with carrots – it’s easier to stack your carrot sticks with the jar laying on its side – and cover with filtered water.
3. Cover the jar loosely with a lid and place on a small plate to catch the overflow that may happen during fermentation.
4. Leave the jar at room temperature for 24 to 48 hours – slightly longer in the cooler months. Once you start to smell the sourness and see bubbles forming, they’re ready to eat!
5. Transfer to the fridge and store for up to one month.
