RECIPE: Easy Fermented Carrots

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This recipe uses a process called lacto-fermentation: Vegetables are salted or submerged in a saltwater brine in order to create a condition where lactobacillus organisms convert lactose and other sugars into lactic acid. The result? A tangy and delightfully acidic living condiment. A kitchen scale is a helpful tool for getting the salt-to-vegetable ratio just right.

To learn more about fermentation, check out The Art of Fermentation by Sandor Elix Katz (on Amazon).


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Nicole Litvack
Nicole Litvack
Nicole Litvack is a San Diego–based cook, writer and ceramicist. The daughter, granddaughter, and niece of veteran commercial fishermen, she works as the Fisheries and Content Consultant for Local Fish and Saraspe Seafoods.
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