Monday, May 22, 2023

Supercharging Carrot Sticks


1 lb. fresh carrots
1 garlic clove, sliced
2 T. Celtic sea salt
2 C. filtered spring water
1 cabbage leaf


  1. Peel and quarter carrots lengthwise into sticks.  Trim them so they fit lengthwise into the chosen jar.
  2. Completely dissolve the sea salt in the water to make the brine and set aside.
  3. Slice the clove of garlic and add about 3 slices to the bottom of each jar.
  4. Add the carrot sticks to the jars.
  5. Depending on the size of the carrots, you should fit between 4-5 carrots per jar.
  6. Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.
  7. Cut the cabbage laft into a square that's a little bigger than the jar lid.  It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.
  8. Place the airtight lid on and place in your panty cupboard for 7 to 10 days.
  9. You will need to burp the jars every day to make sure you release the pressure build up.  If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.
  10. After 7 to 10 days they should be ready to eat.

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