PROBIOTIC FERMENTED CARROTS with dill, garlic & ginger - YUMMY!

Try this lacto fermented carrots recipe with fresh dill, garlic and ginger. It's not only delicious, but rich in probiotics and nutrient dense!

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➡️WRITTEN RECIPE:

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➡️ CHAPTERS:
00:00 Intro
00:40 Ingredients
01:05 Best Salt To Use
01:21 Carrot Stick Instructions
03:05 Salt Brine
03:34 Fermentation Weight
04:33 Sliced Carrots
05:39 Fermentation Period
06:21 Fermentation Funk
8:18 PH
10:17 Kahm Yeast
12:10 Taste Test

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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[hereholdthiswillya]

When i learned to ferment, i was told to add a balck or green tea bag to each jar to keep the vegetables more crisp. Something about the tannens in the tea leaves causes the vegetable cells to hold their integrity better.

[Alisha]

What a blessing to have come across your channel! I really appreciate all the information and your gentle demeanor. I can undertand and retain the information a lot better when the person giving the info breaks things down and simplifies it. Looking forward to watching more! God bless you! 🥰

[Joey-rsuq]

I love your videos, no one does fermenting so clearly, methodical and down to earth as you. Watching your videos about what to look out for really helped me be less worried of poisoning myself with mold, and start experiementing with my ferments.

[rosegott]

I am a microbiologist but new to fermentation. Thank you for the inclusion of a day by day guide - I would have thrown out a good batch!

[ohsoloco]

Before peeling the carrots scrub them under running water with a nylon bristle brush. Save the peels in the freezer (along with your onion skins & ends, and celery scraps). Great for making homemade stock.

[Cindy-ngsx]

I found fermentation ph test strips on Amazon and they work perfectly if anyone wants to have a super easy way to test ph without hassle

[liquidmidnight]

I am in love.
It's not just your physical attraction,
it's your brilliance of mind and clarity in your presentation.
You know your craft and it shines clear.
Some man is lucky to have you in his life.

[GoldmanSachs]

I echo everything they are saying about you in fact I feel you deserve way more kudos for your mannerisms and your diction…you are so sophisticated and truly to the manor born…and besides your facility and knowledge of food you are blessed with spreading divine calmness and tranquility around your space. Your family is blessed to have you in their midst as are we watching you in these videos…thank you so much ❤❤

[kaylam.]

Thanks to your videos, I have FINALLY taken the plunge. I started making a sourdough starter last Monday and, tonight, I'm making these fermented carrots. I got some glass fermenting weights all because you made fermentation look so easy and took the intimidation factor out of it for me.

[sandymiller]

I've tried fermenting a few times, but was afraid to eat it and threw it away... because no one went as far as you did to show what's normal. Thank you. I think I'll try it again now that I know what is normal.

[andylyon]

I like to use the carrot tops instead of dill. Carrots, dill, parsley, celontro, so forth are all closely related. Carrot tops are also great chopped and added to steaming top mashed potatoes then let sit covered to steam a few minutes off the heat before adding salt, pepper, butter and cream.

[rubinaohanyan]

This beautiful lady alone is a healer with her voice, thank you 💐

[munchkindoodles]

Great video! I have been wanting to try fermenting but have been afraid. You take the fear out of it! Love that you took us all the way to it being ready for the refrigerator. Showing us about yeast and mold growth and what is safe and what to do about it. Thank you so much! ❤

[wjzvvdy]

Thank you for this fine video. Clear, concise and with all the necessary details needed for successful fermentation. Extremely well thought out, paced and edited with excellent visuals. My goodness, even your outfit pleasantly coordinates with your lovely kitchen. What a wonderful service you are providing for the world!

[rizzobellacarangi]

I’ve been hunting for a channel like yours and I’m today years old when I found it. Where have you been all this time😂 so glad I found you. Let the education begin, and thank you😊

[maggiegoossens]

I LOVE fermented carrots. It is by far my favourite. I cut them in smaller bits, that’s easier to handle for me and I ferment them with either onion or garlic or both. 😋
I also LOVE fermented garlic and eat it almost every day. Garlic and onions work perfect for me. I once used red onions to ferment with the garlic and ended up with a green brine, green onions and greenish garlic. Didn’t look appetizing at all but I ate them of course.
I’m doing cauliflower now but I have to add vinegar to improve the taste for me. Broccoli did NOT taste good, so that veggie is out. Green beans were okay but also not very appealing to me. Next I’m going to try bell peppers.
But I do make sure I ALWAYS have a jar of ready veggies to dig into.👍

[peace]

Thank you for this excellent video. When I was on holiday in Germany, I happened to taste fermented slices of pumpkins. They were absolutely delicious and I ate a whole jar! They looked translucent and tasted sweet. Are you familiar with fermented pumpkins and able to give us a recipe please?

[rdulaneyjr]

First off please let me thank you for sharing your knowledge with us. My wife and I are very thankful for your channel. Now my question, Can we use this "recipe" for diakon raddish and maybe other root veggies? thank you again

[michaelspivey]

I Love your carrots, I really like fermented garlic. Would you please do a video on Fermented Curdito - Salvadorian cabbage slaw. Cabbage, carrot, onion, serrano or jalapeño peppers, Mexican oregano, and salt.

[netflix]

Thank you for the detailed information of what can go wrong and examples of it and how to deal with it. Great videos keep up the good work.