How to Make Fermented Carrots and 7 health benefits

This method for fermented carrots is made without using any vinegar. Sometimes they are called pickled carrots. Fermented carrots are gently spiced with onions, garlic, mustard seeds, salt, bay leaves, or cloves. You must be patient as you can't eat them for a few months—perfect to eat all year round with salad, potatoes or meat. I love adding these carrots to my stews and stir-fries also.
#fermentedfoods #pickledfood #recipe #pickledvegetables

Chapters
0:00 Intro to fermented carrots
00:50 7 health benefits why eating fermented foods is good for you.
02:33 Chop the garlic and onions finely then add to the carrots
03:14 Massage with your hands for about 5 minutes until it’s juicy
03:40 rest for 10 minutes and prepare your glass jar
03:47 Adding the carrots to the jar
04:39 Add bay leaves and horseradish to the top
05:52 Clean the top area of your jar with a paper towel or a clean cloth
and seal and store in a dark or 18-20 degrees cupboard for 10 days
after 10 days store in the fridge for 6-8 weeks before

Ingredients
* Carrots (grated) – 580g to 800g, 1 lb 4 oz up to 1 lb 12 oz
* Onions brown or red – 150g to 200g/ 5.3oz to 7.1 oz
* Garlic, cloves – 20g or 0.71 oz (about 4)
* Mustard seeds – brown or yellow or both – 3/4 ts of each (1.5 teaspoons)
* Bay leaves – 2 or add 5 whole cloves
* Fine salt eg 0.49 oz per kg I used 7g, 0.25 oz or 1 ts
* A piece of horseradish in thin slices for the top

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[Mnph]

Hej Sue
I'm Mina😊
Thank for the recipe.
I have a question, it doesn't need water? I also used the cabbages that are for kimchi and salted the cabbage leaves until they were soft and then washed them, in that case should I add salt again?