Fermented Carrot Juice

Instructions

If using fresh carrots, extract the juice and measure the ml quantity in a measuring jug. Calculate 2% of the total weight of carrot juice – this will create the weight of salt needed in grams.

If using ready-made carrot juice, calculate 2% of the total weight of the carrot juice - this will create the weight of salt needed in grams. (For example, for 750ml carrot juice, use 15g Cornish Sea Salt Crystals).

In a pan, add the salt to 100ml of the carrot juice, then warm on a low heat until dissolved. Allow to cool before thoroughly combining with the remaining carrot juice.

Pour into a large clean re-sealable jar (e.g. Kilner jar) and place a circle of baking parchment on top of the juice.

Allow to ferment at room temperature for 10 days and use as a dressing, for smoothies or to ferment more fresh carrots as the flavoured brine.