Fermented Carrots With Dill (Pikl-It)

A recipe developed by Pikl-It for their 1.5 liter fermenting jar. Mildly acidic, tasty, great in salads, sandwiches, or on their own.

• Ready In: 72 hrs 10 mins
• Yields: 1 1/2 liters

Ingredients

• 1 1⁄2 lbs  shredded  organic carrots (scrubbed well, don' t peel!)
• 3  heads dill or 1  tablespoon  packed fresh dill weed
•  2%  brine (19 grams pickling salt)
• 4  cups water
• 1 1⁄2 tablespoons water, for airlock

Directions

1. Load the 1-liter Pickl-It with grated carrots and dill.
2. Pack carrots to remove air pockets.
3. Dissolve salt in water; pour over carrots until brine-height reaches the “shoulder”.
4. Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
5. Place Dunk’R (weight) on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk’R to press carrots/leaf, expressing oxygen.
6. Brine should extend 1-inch above carrots.
7. Snap the Pickl-It lid closed.
8. Install airlock in lid (if it isn’t already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover.
9. Place Pickl-It in a dark corner of the counter – for 3 to 5 days – drape towel around Pickl-It, but not over airlock, blocking light.
10. Ideal fermenting temperature is 72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
11. Remove the airlock and insert the Pickl-It Plug’R for refrigerator storage.