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Lactofermented Garlic Dill Carrots

For week 21, I shared my recipe for Dilly Carrots with you. That recipe was done in a regular Fido jar which resulted in a much better tasting ferment than I ever got with a Mason jar. I have since started using anaerobic fermenting vessels and recommend the ones from my affiliate partner, The Probiotic Jar. I have revised the original recipe for those types of jars. The main difference between my old recipe and my new recipe is that we no longer use whey and the brine is different.

These carrots are delicious. They are garlicky and tangy from the fermentation, a hint of dill, and not nearly as salty as my previous version. That's because in the anaerobic jars, the brine is different and tends to be much less salty than the brine that we are all accustomed to from the Mason jar days. These carrots taste best when they are really cold. Kids love them, so I hear, so if you've got some picky eaters in the house, you might try this ferment on them and see if they like it!

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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