Tag Archives: vegetables

FERMENTED GINGER CARROTS

We harvested these carrots fresh from the organic section of the store for less than a dollar. Cheaper than even the dollar store.

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Much like our green beans, these carrots will be made naturally into super foods by bacteria. More like they grow and develop into their natural super abilities, like Professor X, rather than being injected with something to become super, like Captain America.

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I have been on a hamburger pickle chip kick, so we cut them into slices, as opposed to matchstick pieces. These take approximately no time to make, besides the waiting. There is the waiting time after you sprinkle salt on them, and then the waiting for the bacteria to pickle them part.

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But after you finish waiting for them, they will wait for you to eat them in the fridge for months. So at least they reciprocate. Make this delicious snack today, and you will be able to eat them in like a couple days from now.

RECIPE

3 organic carrots

about an inch of ginger (or to your taste)

One garlic clove (or to your taste)

about 1/2 tbsp sea salt

1. Cut carrots into slices. Slice up ginger. Smash garlic clove and cut in half.

2. Put carrots, ginger, and garlic into a bowl. Sprinkle the salt on top. Using your hand, mix up the ingredients. You can kinda be rough on the carrots, to help the salt soak in.

3. Wait about 5-10 minutes for carrots to start looking juicier. They will start to look kinda wet.

4. Pack the carrots into a jar, and pour any remaining liquid from the bowl on top of them. Fill jar with water to cover the carrots.

5. Leave jar on counter not in the direct sun for a couple days. *Gently put the lid of the jar on, do NOT tightly screw on. The organisms preserving the carrots will create gas that needs to escape, and you don’t want an explosion.

6. Keep tasting until they are pickled to your taste, a few days to two weeks, depending on temperature. When you like them, put in the refrigerator, where they will keep for a couple months.

Great for a snack with some more pickle chips!

FERMENTED GREEN BEANS

Remember those green beans we harvested the other day? Well they are back, and today we are making them into pickles!

These are naturally pickled green beans. We are going to preserve them by fermenting them with salt, and get all the good pro-biotic benefits. Make those bacteria work for their rent.

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The recipe can vary greatly depending on the amount of beans, type of salt, temperature, and taste, but I have a hard time messing it up, so try it for yourself. Your ancestors did this to lots of food way before the invention of the internet.

1 pound fresh green beans (or however many you harvest)

4 cups water

1-3 tbsp salt

garlic, to your taste

dill, to your taste

1. Heat water so salt will dissolve in it. Cool to room temperature.

2. Trim ends of beans, and layer them in a glass jar with garlic and dill. We use normal mason jars. Use a jar you can pack the veggies into, not a size where they are swimming in it.

3. Cover beans with water, until they are fully submerged. You can push them in there a bit.

4. Leave jar on counter not in the direct sun for a couple days. *Gently put the lid of the jar on, do NOT tightly screw on. The organisms preserving the beans will create gas that needs to escape, and you don’t want an explosion.

5. Keep tasting until they are pickled to your taste, a few days to two weeks, depending on temperature. When you like them, put in the refrigerator, where they will keep for a couple months.

They should stay pretty crunchy, like a pickle. Enjoy all those good bacteria!