Lesson 9: Crunch Carrot Sticks “Pickles”


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What a great way to eat carrots… in the form of a pickle! Most kids, and even adults, enjoy these crunchy carrot pickles.

Carrots are a great snack. Fermenting them takes them to the next level. Even if you aren’t a fan of carrots or pickles, do give this recipe a try.

You may omit the garlic and dill if you want and add other herbs etc. as desired for a different taste… see what works for you!

After fermenting the carrot sticks they keep their crunch, but pick up some great new tastes, while becoming loaded with great probiotic bacteria. The lacto-fermenting process makes for easier digestion. Antioxidant levels and vitamin A and K are also boosted in the carrots.

We keep a jar in the fridge so the kids can get them when ever they want a snack.

Word of caution: We’ve had some adults admit they almost ate the whole jar in one sitting while watching a movie. But hey… that’s no big deal, right?! Vegetables are great for us!

The processed used to ferment the carrots is the same used to make most lacto-fermented pickled-style vegetables. Such as dill pickles, green beans, peppers, onions, asparagus, and other vegetables.

For the recipe, see lesson documentation on Crunchy Carrot Sticks.

Continue to Lesson 10 – Black Bean Dip —>

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