Fermenting carrots: A delicious boost for winter immunity

The fruit and vegetable season is in full swing, so ensuring the pantry doesn't stay empty during the winter is worth ensuring. You can ferment cucumbers, cabbage, and other delicious garden produce. Carrots have become a favourite in my household, quickly surpassing other vegetables on our list of jarred favourites.

Fermenting is one of the best methods for preserving winter vegetables. Our grandmothers canned, our mothers fermented, and now the younger generation is also interested in these recipes. Homemade preserves never go out of style.

During fermentation, beneficial probiotic bacteria develop in the fermented foods. These bacteria support gut health, improve digestion, and strengthen the immune system. Thanks to this, regular consumption of fermented foods can boost the immune system and reduce the risk of infections.

Carrots are perfect for fermenting because they are a rich source of fibre, vitamins, and minerals. They contain plenty of beta-carotene, which our body converts into vitamin A, essential for healthy eyes and skin. Additionally, they are firm so they won't fall apart in the jar.

If fermented foods have always reminded you of sour vegetables, carrots may surprise you. Their slightly sweet taste and crunchy texture will appeal to both adults and children. It's definitely worth having a few jars in your pantry.

Ingredients:

• 900 grams of carrots,
• 1 litre of water,
• 1 tablespoon of coarse salt,
• 5 garlic cloves,
• 1 dill head,
• 4 centimetres of horseradish root,
• 4 centimetres of ginger,
• 1 shallot,
• 3 bay leaves.

Method:

1. Peel the carrots and slice them. Quarter the shallot. Peel the garlic. Grate or finely chop the ginger and horseradish.
2. In a pot, bring water and salt to a boil until the salt is completely dissolved. Set aside to cool.
3. Place the chopped ginger, horseradish, bay leaves, and dill at the bottom of sterilised jars. Next, add layers of carrots, garlic, and shallot. Repeat the layers until the jar is full.
4. Pour the prepared brine over everything, ensuring all the vegetables are covered.
5. Cover the jar with cheesecloth or a cloth and set it in a warm place for 2-5 days.

Ingredients:

• 15 carrots,
• 1 teaspoon mustard seeds,
• 4 allspice berries,
• 2 star anise,
• 3 cardamom pods,
• 1 piece of ginger,
• 1 horseradish leaf,
• 2 pieces of cinnamon bark,
• 1 orange,
• 1 small chilli,
• 100 grams of honey,
• 25 grams of salt,
• 50 grams of pickle juice.

Method:

1. Pour a litre of warm water into a pot, add salt, honey, and pickle juice, and mix thoroughly.
2. Peel the carrots and slice them into rounds of about half a centimetre thickness.
3. Place the prepared carrots and all spices: allspice, mustard seeds, star anise, cardamom, ginger, chilli, cinnamon, horseradish leaf, and orange slices into a jar.
4. Pour the previously prepared brine over everything. Ensure the carrots are completely submerged.
5. Cover the jar with a linen cloth and set it in a warm, dark place for about a week.

After this period, you can enjoy the fermented carrots or store them in the pantry.