Ingredients:
1 Pound Of Peeled Grated Carrots
1/2 Gallon Of Spring Water
4 Tablespoons Of Coarse Kosher Salt
2 Tablespoons Of Cracked Mustard Seeds
1 Tablespoon Of Cayenne Pepper
Information:
Serving Size 6
66 Calories Per Serving
0 Grams Of Fat
Preparation Instructions:
I would like to thank Nick from Washington DC for allowing me to publish this one of a kind fermented carrot juice recipe. First you will need two clean and sterile plastic sealable one gallon containers. Next thoroughly wash, rinse, peel, and then grate your carrots. Place half of the grated carrots into each plastic container. Next place half of the spring water, half of the coarse kosher salt, half of the cracked mustard seeds, and half of the spicy cayenne pepper into each plastic container. Place the cap or lid on to each container, however make sure that it's on loose enough that gases can escape from the vessels during the fermentation process. Let these containers sit for seven full days at room temperature, or preferably at a temperature of 90 degrees Fahrenheit or 32 degrees Celsius. Make sure that the containers are facing the sunlight during the day, as this will speed and accelerate the fermentation. Once the called for seven days has elapsed, you will then want to strain the liquid through a cheesecloth into clean sealable glass juice jars. The final result should be a yellowish sour and spicy brew. The fermentation process pulls the juices and natural flavors right out of the sweet carrots. This fermented carrot juice will keep for three days in sealed refrigerated juice jars. On a side note, please use common sense and due diligence when making this, as you definitely do not want to consume any fermented beverages that have been improperly made, or have become rancid. With regard to the spices, feel free to adjust the proportions or even try adding different types of spices, as the end flavor of the juice is quite flexible. We hope that you have enjoyed this recipe.
