With fall just around the corner, there are a ton of fruits and vegetables entering their prime. If you’ve been eager to expand your palate and eat healthier foods more often, now is the perfect time. Plus, with new fall routines taking shape, this season provides us with a fresh opportunity to try new things and form new habits.
Next time you head to the market, pick up some of autumn’s beautiful bounty. A few of the best fall veggies for fermenting include:
- Apples (Spiced Apple Kraut is amazing! Recipe coming soon…)
All these vegetables offer their own health benefits, so it’s good to mix it up throughout the season. However, I have a special affinity for carrots. My Simply Delicious Fermented Ginger Carrots recipe was the first one I made when I started to teach myself how to ferment foods. They were so good, even my kids ate them!
It was a great way to introduce all that gut-boosting bacteria into our diets. It inspired me to try fermenting other vegetables and I haven’t stopped since. If you’re a beginner and have fear around starting, this is a great go-to, as it only takes a few days to ferment on your counter.
The best part? Carrots are rich in Vitamin A (which your skin loves), Vitamin C, Vitamin K and other micronutrients. They also have a high fibre content, which makes them a great prebiotic food. Prebiotic foods feed the beneficial bacteria (the probiotics) living in our gut. Plus, the ginger is a wonderful addition for aiding in digestion and relieving digestive discomfort. Not to mention how much flavour it adds to this recipe.
Simply Delicious Fermented Ginger Carrots
2 cups filtered water
1 ½ tsp. unrefined sea salt
4 cups grated carrots
1 Tbsp. freshly grated ginger
1 probiotic capsule
Small glass jar
½ gallon Mason jar or fermentation crock
- Pour the water and sea salt in a small glass jar and mix until the salt is completely dissolved to create brine. Set aside.
- Combine the carrots and ginger and place into a Mason jar or fermentation crock. Pack down firmly with your fist or a tamper and remove any air bubbles.
- Pour the brine over the carrots until the water level is just above the carrots. Leave room in the jar, as the carrots will release more liquid.
- Be sure to cover your jar with a tea towel fastened with a rubber band to block out any light. Leave the carrots on the counter for 3 days.
- Transfer to fridge when ready. Enjoy!
Give this fall recipe (and my favourite fall vegetables) a try, then follow up with me in the comments below! Or, join the conversation on Instagram!