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...
Pasteur referred to lactic-acid fermentation as “respiration without oxygen”.
—Pasteur Definition of Fermentation
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes