Cultured Carrots with Ginger and Juniper Berries

Kultured Kitchen with Kirsty Wirth

These carrot sticks are delicious, slightly sweet from the juniper berries and cloves. They are a lovely snack on their own or paired with some homemade guacamole, mayo or even some of your coconut yogurt as a dip.

Serves: 12 -- 14 serves per batch

Why It's Good For You:

Carrots are a powerhouse of nutrients containing Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Ingredients

(use organic where possible)

• 1kg carrots, peeled and chopped into sticks
• Knob of fresh ginger, grated
• 1 tbsp juniper berries
• Filtered water
• ¼ cup coconut kefir
• Cabbage leaves

Directions

1. Place the carrots, grated ginger, juniper berries, and kefir in a 2 L fermenting jar.
2. Cover with water until the carrots are completely submerged in liquid.
3. Use the cabbage leaves to hold down the carrots under the brine line so the carrots don't go moldy. Make sure you leave some space between the vegetables and the top of the jar.
4. Seal and leave to ferment for 3 days.
5. Transfer to the fridge.

Notes*

• You may use a starter culture of choice. You can purchase starter cultures from health food stores or online.