Lacto-Fermented Veggies & Herbs… Did you know that there are gazillions of tiny lactobacilli that cover the surface of all living things? These lactobacilli are alchemists that do magic. They convert starches present in foods into lactic-acid-producing bacteria that help preserve food. This is one way that folks preserved food before refrigerators were invented. Lacto-fermented foods are also more easily digested as they contain many helpful enzymes, have increased vitamin levels, & promote the growth of healthy gut flora in the intestines.
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Folks all over the world have lacto-fermented foods in their traditional diet. Saurkraut, kimchi, salsa, pickles, relish, chutney, are just some of the more well-known lacto-fermented foods sold in stores. BUT nowadays what is sold in stores is usually not lacto-fermented. You can tell by looking at the ingredients. Water, salt or whey is all that is needed to lacto-ferment. And lacto-fermented veggies taste so much better because subtle flavors are enhanced, you can taste the freshness & vitality of the food. So find an artisinal lacto-fermented company who does it right or do it yourself.
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Here is a recipe for Lacto-fermented Carrots.. Ingredients: 4 cups tightly packed carrots (washed & very thinly sliced or grated), 1 TBSP grated ginger, 1 tsp coriander seeds, 1 tsp mustard seeds, 2 TBSP salt, 1 quart water. Directions: Stuff the carrots & ginger into clean dry jar. Dry roast the seeds until they pop. Pour seeds over carrots & ginger. Mix salt in water to form a brine. Pour brine over carrots & ginger. Make certain the carrots & ginger stay submerged under the brine. Fill brine to top of jar. Place jar in a large bowl to catch any liquid that spills out during fermentation. I like to put a clean glass or a piece of plastic wrap on top of the brine, then pour more brine on top of the plastic wrap, to ensure that no air will touch the carrots or ginger. Seal the jar tightly. Leave on counter at room temperature. On Day 2 open the jar to release any gases then reseal. You can start eating the carrots now if you want. But the longer you wait, the more flavorful the carrots will be. After 3 weeks remove the glass or plastic wrap, seal and put jar in refrigerator to slow down fermentation & preserve the flavor. Enjoy!
