Ingredients
2 lbs (about 8 cups) carrots, peeled and grated
1 red bell pepper, finely diced
1 small onion, finely chopped
3 garlic cloves, minced
1–2 red chili peppers, finely chopped
2 tbsp fresh parsley or cilantro, chopped
1 tbsp sea salt (non-iodized)
1 tbsp maple syrup (optional, helps fermentation)
1 tbsp lemon juice
Instructions
In a large bowl, combine the grated carrots, bell pepper, onion, garlic, chili, and herbs.
Sprinkle with sea salt and massage the mixture for 3–5 minutes until it releases liquid.
Stir in the maple syrup and lemon juice.
Pack the mixture tightly into clean glass jars, pressing down so the vegetables stay submerged in their juices.
Leave about 1 inch of space at the top.
Cover loosely and let ferment at room temperature for 3–5 days.
Taste daily; once tangy and flavorful, seal the jars and refrigerate.
Serving Ideas
Spoon over avocado toast
Add to wraps and burgers
Serve alongside roasted potatoes
Mix into salads and grain bowls