Fermented Cumin & Ginger Carrots
The humble carrot - always a winner.
But they can get relegated to the "I'm using them to add some colour" zone quite often!
My lovely veg box people (Abel & Cole) suggested this recipe for carrots and it hits so many boxes on the health front that I am sharing it with you. And it's dead simple.
400-500g carrots, organic if you can
A thumb size knob of fresh ginger
1 tbsp cumin seeds
Peel the carrots and thinly slice them lengthways.
Peel and thinly slice the ginger.
Pack the carrots and ginger into a large, sterilised kilner jar (or old jam jar)
Sprinkle the cumin seeds over the carrots and add 5g of sea salt.
Pour over enough cold water to cover the carrots by 1cm (you'll need about 500ml), and give it a gentle shake to dissolve the salt.
Pop the jar somewhere dark and cool and leave to ferment for a week, opening the jar every day or two to release any gas that has built up. After a week, the fermented carrots will be ready to eat and should be stored in the fridge.
You can add them to salads or as an addition to main meals.
Fermented foods are full of lovely beneficial bacteria that are fabulous for gut health! And a strong and healthy gut really is the cornerstone of good health.