In this video, I show you how to make lactofermented carrots using the dry brining method. Dry brining simply means that you don’t add any salt water mixture to the vegetables; only salt needs to be added to the veggies. By means of osmosis, vegetable juice will be drawn from the veggies and this vegetable juice is also better known as brine. For the best ferment, you’ll need to create an anaerobic environment for your veggies to culture in. That means that you’ll need to keep oxygen away from your vegetables. This can be done by keeping your vegetables submerged under the brine or by using / Consol (flip top) jar or any other jar with a lid.
Grated lactofermented carrots. Here’s what you’ll need:
- 1-liter jar 8 cups of carrots
- 1 tablespoon of salt
- and fill up with brine if needed (THE BRINE: 1 teaspoon salt per cup of water 250 ml water)
- The how-to is outlined in the video above.