Lacto-Fermented Moroccan-Spiced Carrots

integrativerd.org

Carla Williams

4 cups carrots, any color, scrubbed

4 cloves garlic

½ large jalapeno

2 shallots or 1 small purple onion, sliced or roughly chopped

zest from 2 lemons

juice from 1 lemon

2 to 3 cardamom pods, slightly cracked

1 cinnamon stick

1 tsp cumin seeds

2 tsp coriander seeds, slightly cracked

1 to 2 sprigs of rosemary, washed and patted dry

1 tbsp unrefined, non-iodized sea salt without any anti-caking agents, etc.

3 to 4 cups filtered water

Directions at integrativerd.org

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