Fermented carrots with spices
A source of probiotics and vitamins, this recipe helps improve digestion and strengthen the immune system. The bright taste of carrots combined with spices gives the dish uniqueness and aroma. Perfect for adding to a keto diet.
Wash, peel, and cut the carrots (500 g) into long sticks. Place garlic (5 g), bay leaf (1 g), black pepper (2 g), allspice (2 g), mustard seeds (1.5 g), cumin (1.5 g), and juniper berries (2 g) at the bottom of a clean jar.
Stand the carrot sticks vertically in the jar and fill with water (500 g), leaving some space at the top. Drain the water, dissolve salt (10 g) in it, and return the brine to the jar so that the carrots are completely covered.
Tightly close the jar and leave it at room temperature away from direct sunlight for 7-10 days. After a few days, bubbles will appear and there may be a whitish sediment at the bottom; this is normal.
Determine readiness by taste: the carrots should be salted and slightly sour, without the strong flavor of fresh sweet carrots. Store in the refrigerator for about 2 months.
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