How to Make Quick and Easy Free Probiotics ~ baby carrots

Peeled baby carrots are cut to fit into a small container.

Grab fresh dill from the herb section at the supermarket.

Purchase non-iodized salt (sea salt or kosher salt) instead of iodized table salt.

Fill a jar about half full of water.

Add three heaping spoonfuls of non-iodized salt to the water.

Put the lid on the jar and shake to dissolve the salt.

Add half of the fresh dill to the jar (the rest can be saved for later).

Place the baby carrots into the jar with the dill and the salt water mixture.

Press the carrots down to ensure they are submerged in the brine.

If necessary, use a smaller jar or weight to keep the carrots below the surface of the brine.

Store the jar in the pantry for about three to six days, depending on the temperature of your house.

Check the carrots after three to four days; they should start to bubble as they ferment.

Taste the carrots after three or four days; if they are sour enough for your liking, put the lid on and refrigerate them.

If they aren't sour enough, put the lid back on loosely and return them to the pantry for another day or two, tasting daily until they reach your desired sourness.

Once fermented to your liking, store in the refrigerator, keeping the lid loosely on to allow for continued fermentation.

If the carrots taste too salty, pour off some brine and replace it with fresh water, then refrigerate overnight to reduce saltiness.

Equipment Needed

Spice Level:

Dietary