Sometimes I feel like a broken record when it comes to health tips and tricks, but hey, if the tip still helps, then… why not?
Incorporating lactofermented vegetables into our diets on the regular is a great way to get in those micronutrients, fiber, and very importantly, probiotics. For general health and wellness, probiotic foods are a heavy hitter. About 70% of our immune system is housed in the gut, and about 80%-90% of serotonin (you know, the feel good neurotransmitter?) in our bodies is produced in the gut. So to feel happy and healthy, it pays off to treat our guts like royalty. Luckily, as far as vegetables go… you can (likely) pickle that. I’ll spare you the Portlandia gif and get straight to a recipe instead!
Lactofermented vegetables impart friendly bacteria into the body’s system, strengthening the gut and fortifying your ability to digest food. Not bad for a little bacterium and his buddies.
Citrus Pickled Carrots
5-6 medium sized carrots, peeled
2 whole cloves
2 cardamom pods
1 stick cinnamon
1-inch knob of ginger, finely sliced
peel of one orange, without bitter white pith
2 cups filtered water (slightly warm to help mix the maple syrup)
2 tablespoons maple syrup
1 tablespoon fresh orange juice
1 tablespoon sea salt (or two tablespoons whey)
Slice the carrots in half lengthwise, then each half in half again for long, slender sticks. Place carrot slices in a quart-sized mason jar, then add the cloves, cardamom, ginger and orange peel. In a separate container, mix the warm water with sea salt (or whey), maple syrup and orange juice. Pour liquid mixture over carrots, leaving 1 inch of room at the top of the jar (use additional filtered water if necessary). Cover tightly with a lid and allow to ferment for 5 to 7 days (or more, if you so desire). Store in the fridge. Want more kick next time? Try adding a sliced garlic clove and/or a pinch of red pepper flakes.