New Recipe: Indian Spiced Lentils with Lacto-Fermented CarrotsPosted on Tuesday, January 19, 2016 | By Alycia Lang |
For us, fermenting is a year-round activity.
Unlike the flurry of summertime canning, or the scramble of spring planting, the fun of fermenting knows no season. Winter, in fact, may be one of the best times for fermenting projects since you can usually get cabbages, beets, and other storage crops at your local farmers market, even if there's snow on the ground. These vegetables are excellent candidates for fermentation and make for a great canvas on which to experiment with new flavors and spices.
Why not try an apple-radish kraut, lemon-dill beets, or this recipe for Indian Spiced Lentils with Lacto-Fermented Carrots? The tang and flavor of these carrots will liven up even the simplest bowl of lentils for a hearty, warming winter meal.
Check out our classes on fermenting and other DIY-food skills to learn even more from the pros!