Fermented carrots with dill recipe
Looking for a healthy snack? Try our fermented carrots recipe.
Fermented veg takes a little while to prepare, but is well worth it as you’ll have gut-friendly snacks that are easier on the digestion. Make a big batch – the carrots will keep for around six weeks.
Serve with our broccoli and kefir dip or beetroot dip as a delicious gut-friendly snack, or as an alternative carrot side dish with your main course.
Fermented foods are packed with beneficial bacteria that help support your microbiome. And carrots are a good source of soluble fibre which feed your friendly gut bacteria. They are also rich in beta carotene, which our bodies convert into vitamin A, as well as potassium, biotin, vitamin K1 and B6.
- About 1.6 litres filtered water
- 3 tbsp sea salt
- 800g organic carrots, peeled and quartered lengthways
- Sprig of dill
- 100ml water kefir (optional, or try our recipe to make your own)
- To ferment the carrots, add half the water to a large non-metallic bowl, then add one tablespoon of the salt. Stir with a wooden spoon, then add the carrots and more water to cover. Set aside and leave overnight.
- Drain the carrots well, then pack them into a one-litre sterilised sealable jar and add the dill.
- In a glass or plastic jug, mix together the water kefir, the rest of the salt and about 400ml of the filtered water. Give it a stir with a wooden spoon and pour over the carrots.
- Seal the lid and leave for at least one week before using.