🥕 Fermented Dill Carrots

These crunchy carrots are naturally fermented, creating beneficial probiotics that help support a healthy gut. They make a refreshing snack and are perfect alongside sandwiches, salads, or summer picnics.

Ingredients:

1 pound carrots, peeled and cut into sticks

2 cups filtered water

1 tablespoon sea salt

2 cloves garlic, smashed

2 sprigs fresh dill

½ teaspoon black peppercorns

Instructions:

Dissolve the salt in the water to make a brine.

Place the carrots, garlic, dill, and peppercorns into a clean wide-mouth jar.

Pour the brine over the vegetables, ensuring everything remains submerged.

Cover with a fermentation lid or loosely fitted lid.

Allow to ferment at room temperature for 5 to 7 days, checking daily.

Once the carrots reach your preferred tanginess, transfer the jar to the refrigerator.

Pro Tip:

☀️ The warmer your kitchen, the faster the fermentation process will be. Start tasting around day 4.

🥒 Fermented Dill Cucumbers

There's something special about opening a jar of homemade fermented cucumbers. They're crisp, tangy, and packed with beneficial probiotics that help support a healthy gut. Enjoy them as a snack, alongside sandwiches, or as a refreshing addition to your summer meals.

INGREDIENTS:

4 to 5 small pickling cucumbers, cut into spears

2 cups filtered water

1 tablespoon sea salt

2 cloves garlic, smashed

2 sprigs fresh dill

½ teaspoon black peppercorns

¼ teaspoon mustard seeds (optional)

Instructions:

Dissolve the sea salt in the water to create a brine.

Place the cucumber spears, garlic, dill, peppercorns, and mustard seeds (if using) into a clean wide-mouth glass jar.

Pour the brine over the cucumbers, making sure they are completely submerged.

Cover with a fermentation lid or a loosely fitted lid.

Leave the jar at room temperature for 3 to 7 days. Begin tasting around day 3. The cucumbers will become tangier as they ferment.

Once they reach your preferred flavor, transfer the jar to the refrigerator.

Storage: Refrigerated fermented cucumbers can last 2 to 3 months when kept submerged in their brine and handled with clean utensils.

💡 Pro Tip

If your kitchen is warm, fermentation will happen more quickly. Place the jar out of direct sunlight and taste daily after the third day to find your favorite level of tanginess.

🤔 Hmmm...

Not all pickles contain probiotics! Traditional fermented cucumbers are made with salt, water, and time. Most store-bought pickles are made with vinegar, which creates great flavor but usually doesn't provide the same probiotic benefits. But both are really yummy!!