Spicy Lacto-Fermented Carrots

My copy of One Simple Change by my friend, Naturopath Doctor and brilliance behind the super popular Healthy Green Kitchen blog, Winnie Abramson came in the mail at the beginning of the week. So far I’m more than half way through, which is kind of a big deal for me – you know making time for reading, wowzers that can be tough.

One Simple Change reads so effortlessly. Winnie has this classically straight-forward and totally approachable style of writing. Writing that I really appreciate. It doesn’t take work to read this, there isn’t extra fluff involved. It’s super honest, to the point and infinitely helpful in creating a better life and world in which we live in.

There are 50 chapters, each only a few pages long. Ranging from identifying food allergies, getting a good night’s sleep, managing stress, learning how to compost, choosing the right chocolate and practicing gratitude. It’s everything you want to know about being a better person, making the world a better place to live in and more!

There are 14 eco-friendly recipes for healthful snacks + meals. Including vegetarian eats, smooth
ies, sweet treats and spicy lacto-fermented cucumbers. See my adapted version below for Spicy Lacto-Fermented Carrots. Scroll to the bottom of this post for your chance to win One Simple Change.

“We all want to be healthy and happy and One Simple Change shows us how.” – Winnie Abramson, ND

Spicy Lacto-Fermented Carrots {print me!}

Adapted from One Simple Change

Ingredients:

• 5 – 6 carrots
• 5 – 6 cloves of garlic
• 1/4 – 1/2 teaspoon crushed red pepper {1/2 teaspoon is pretty spicy!}
• 1 tablespoon sea salt
• 1 tablespoon your favorite fresh herb, I used oregano
• filtered water

Sterilize a large glass jar with a lid. I used a 24 ounce wide mouth mason jar. Set this aside.

Scrub and/or peel your carrots. Quarter them and place them in the  jar.

Combine your sea salt and 1/4 cup warm filtered water, stir to dissolve. Pour this liquid into the jar. Then throw in your peeled, whole garlic cloves, crushed red pepper and herbs. Fill the jar up with filtered water. Make sure all the carrots are covered with water, but allow at least 1 inch of space between the water line and the top of the jar.

Seal with the lid and allow your carrots to sit at room temperature for 2-4 days. Your brine may cloud, don’t worry this is completely normal. Enjoy right away or store in the refrigerator for up to 3 weeks.

This recipe is adapted from One Simple Change, I have also fermented veggies by covering them with cloth and a rubber band instead of sealing with a lid, both methods work lovely. Be careful when opening, open slowly and be prepared for liquid to fizz and spill over.

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Thanks to Winnie for gifting me an advance copy of One Simple Change!