Carrots fermented with fresh dill weed, have been proclaimed by my 9-year-old chef-in-training, to be “the very, very best, EVER!” Great as a side-salad, sandwich filling, or topping for a mixed-greens salad, the brine is also wonderful, used as a simple salad dressing!
Not only do these fermented carrots have a refreshing, “clean” flavor, but a little research shows they offer numerous health benefits.
- While the carrot has been falsely accused of containing too much sugar (glycemic index is only 47), fermenting further reduces the sugar’s impact.
- Fermented carrots have more nutritional fiber than wheat bran, something that food researchers are just now realizing they need to study, instead of focusing on grains.
- Microbiology research has shown that lactic acid fermented carrots have an increase in the availability of iron, improving iron solubility up to 30 fold.
- As with other lactic acid fermented food, the rate of digestion and absorption is slowed down, allowing the digestive process more time to extract nutrients.
- When digestion and absorption are slowed down, there’s the added benefit of being “full”, reducing over-eating.
- A Swedish study fermented-carrot-juice showed that the mineral inhibitor, phytate, was completely degraded during the lacto-fermentation process.
Don’t forget your pets! Our poodle and parrots are extremely enthusiastic about these carrots. Fermented foods are very important for pets, helping them to maintain a health balance of beneficial microbes, just like us!
|by Kathleen in Research | Permalink|
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?