Mar 2 (edited) • The Lounge
Rosemary, Extra-Thin Sliced, Batch of Keto Carrots
This morning I put a new batch of Keto Carrots in to ferment.
Keto Carrots, through the ancient art of lacto-fermentation, are an amazingly tasty, very low carb/sugar carrot option. Packed with pro-biotics and other health benefits, these carrots are a quick and easy option for adding to your keto diet.
FLAVOR! FIBER! PRO-BIOTIC! PRE-BIOTIC! FLAVOR!!
And did I mention... FLAVOR!!! lol
Tools:
2 Quart Jar
Vegetable Slicer or Sharp Knife
Glass fermentation weight
Airlock Lid
Ingredients:
3 Garlic cloves (peeled)
Sprig of fresh Rosemary
Outer, tough to eat, layer of a medium-large onion
2 Lbs of carrots (thin sliced)
Pink Himalayan Salt
Slice the carrots thinly!!
2 Tbs of Pink Himalayan Salt oer quart of warm water
Add water to below shoulder if jar.
Add lid and shake well.
Open, add onion and fermentation weight, then use airlock lid
Fermentation:
Keep the jar somewhere with a temp between 65-70F for a minimum of 3 weeks. 6 weeks has even higher vitamin and bacterial counts and health benefits.
Storage:
Once it's to your liking at 3-6+ weeks, replace the airlock lid with a regular lid and place it somewhere cool and dark like a refrigerator or root cellar.
Use clean utensils when pulling carrots out to prevent unwanted blooms of other molds/fungis
It will store up to 6 months or more.
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Rosemary, Extra-Thin Sliced, Batch of Keto Carrots
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