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One of our favorite Lacto-Fermented Vegetables is Spicy Carrots.

These come from a recipe listed in the comments section of this post on GNOWFGLINS (comment #2 from Alyss). I’ve made them several times using the comment as a guide (but leaving out the jalapeno) and they have always been a hit with my family.

This time I added a jalapeno and WOW are they wonderful. Below are a couple of versions of the recipe that I’ve tried. I encourage you to experiment with it and find a version that your family enjoys.

Lacto Fermented Spicy Carrots with Jalapeno

4 or 5 Organic Carrots, peeled and cut in matchstick size pieces
1 onion, peeled and in large chunks
3 cloves of garlic, peeled and cut in large chunks
1 jalapeno pepper, top removed and cut in large pieces (use gloves)
1 1/2 cups pure water (approx)
2 1/2 teaspoons sea salt
2 Tablespoons whey (double the salt if not using whey)

Mix all of the vegetables in a bowl. Put them in a jar and pound down to fit (I use a wooden spoons and kind of move them around and pound them a bit). Mix together the water, salt and whey. Pour over the vegetables leaving a good inch at the top. Put the lid on the jar and leave at room temperature for 2-4 days. Then move to cold storage (refrigerator or cellar). Enjoy!

Spicy Pickled Carrots

4 or 5 Organic Carrots, peeled and cut in matchstick size pieces
1 onion, peeled and in large chunks
3 cloves of garlic, peeled and cut in large chunks
Pinch of Red Pepper Flakes
1/2 teaspoon of black peppercorns
1 1/2 cups pure water (approx)
2 1/2 teaspoons sea salt
2 Tablespoons whey (double the salt if not using whey)

Mix the vegetables, pepper flakes and peppercorns in a bowl. Put them in a jar and pound to fit. Mix together the water, salt and whey. Pour over the vegetables leaving a good inch at the top. Let sit at room temperature for 2-4 days and then move to cold storage.

Updated February 9, 2012: I wrote this original post prior to taking the GNOWFGLINS  Lacto-Fermentation eCourse. In the eCourse I learned a ton about fermentation. One thing I discovered is that it is possible to use a less salty brine. I’ve adjusted the salt to water ratio from my original recipe to a less salty version, the recipes above reflects the new version. This cuts down on the amount of time needed for the ferment to ‘mellow’.  I still do use a saltier brine than Wardeh recommends in her eCourse but this seems to work well for us. The final product has a pronounced ‘pickled flavor’ but not an overly salty flavor.

See my guest post at Homestead Host for a video of (and even slightly different version) of these Spicy Pickled Carrots.

What are your favorite Lacto-Fermented Vegetables or Fruits?

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