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Using our our kefir culture starter to ferment your vegetables will take their nutrition to a whole other level. It makes them far easier to digest (raw veggies can be very taxing for the digestive system – especially if that system is already compromised) and can reduce the sugar content, which is ideal for sweeter varieties such as carrots and beets. The method of vegetable fermentation is very similar to that of fermenting fruit, only the process takes slightly longer as veggies are much lower in fermentable sugars than fruits. The fermented vegetable will also last much longer in the fridge, for example 3 to 4 months.

Cultured Carrots

These carrot sticks are delicious, either slightly sweet from the cinnamon and cloves or spicy and tangy from the turmeric and ginger. They are a lovely snack on their own or paired with some homemade guacamole, mayo or even some of your coconut yoghurt, as a dip.

Cinnamon & Clove Cultured Carrots

INGREDIENTS

  • 1 kg carrots, peeled and chopped into sticks
  • Filtered water, to cover
  • 4 cinnamon sticks
  • 1 teaspoon whole cloves
  • ½ cup Kultured Wellness coconut kefir
  • Cabbage leaves

METHOD

  1. Place the carrots, kefir, cinnamon and cloves in a 2 L fermenting jar and cover with water until the carrots are completely submerged in liquid.
  2. Use the cabbage leaves to hold down the carrots under the brine line so the carrots don’t go mouldy. Make sure you leave some space between the vegetables and the top of the jar.
  3. Seal and leave to ferment for 3 days before transferring to the fridge to have on hand as an easy snack or tasty addition to any meal.

Ginger & Turmeric Cultured Carrots

INGREDIENTS

  • 1 kg carrots, peeled and chopped into sticks
  • Filtered water, to cover
  • Cabbage leaves
  • 3 tablespoons each of freshly grated ginger and turmeric
  • ½ cup Kultured Wellness coconut kefir

METHOD

  1. Place the carrots, kefir, ginger and turmeric into a 2 L fermenting jar and cover with water until the carrots are completely submerged in liquid.
  2. Use the cabbage leaves to hold down the carrots under the brine line so the carrots don’t go mouldy. Make sure you leave some space between the vegetables and the top of the jar.
  3. Seal and leave to ferment for 3 days, before transferring to the fridge.

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