- 300 Grams Carrots, peeled and chopped
- 5 Grams Unrefined Sea Salt
- 175 Grams Fermented Sauerkraut Brine
- 75 Grams Raw Apple Cider Vinegar
- 2 Cups Boiling Water
- Wash your fermentation equipment (jar, weight and lid)
- Wash your chopped carrots in cool water. (You can chop them, grate them, cut them to whatever consistency you’d like).
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add chopped carrots into the bowl on your scale until the scale reads 300 grams.
- Add about two cups of boiling water to the carrots and blanch for 3 minutes. Immediately strain after three minutes, and put aside.
- Place your empty, clean mason jar on the scale, and tare/zero the scale. add 175 grams of sauerkraut brine and 75 grams of apple cider vinegar to the jar.
- Add the 300 grams of carrots, into the mason jar.
- Place a small bowl on your scale and tare/zero the scale. weigh out 5 grams of salt. Then add the 5 grams of salt to the jar of carrots.
- secure the lid on the jar and shake the jar vigorously for 2 minutes.
- Remove the lid; place your fermentation weight in the jar, making sure to submerge the carrot pieces and weight fully in the liquid.
- Secure the lid to the mason jar.
- Ferment for 48 hours. Then remove the weight, put the lid back on the jar, and store in the fridge.
