New Recipe: Indian Spiced Lentils with Lacto-Fermented Carrots

Posted 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.

Grab our Fermenting Set to make recipes like this easily (no babysitting required!) and if you have any questions, check out our Fermenting Support and FAQs.

Check out our classes on fermenting and other DIY-food skills to learn even more from the pros!