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Lacto-Fermented Carrot Sticks (aka How to Make Store-bought Winter Carrots Actually Taste Good) First link w/ whey, second w/o whey: w/ VIDEO


I took a lot of liberties here as I tinkered around with my marinade. I wanted sugar for balance, and I wanted more spices to liven up the pickle. As I mentioned before, blanching gave me limp and mushy carrots sticks and I was after the crunch, so I decided to keep them raw and that was the ticket. And finally, because I like a little bit of heat, and thought the carrots could use some, I added a dried chile pepper, seeds and all. The beauty of Marisa’s book is that it gives you a good base…