Fermented CARROTS WITH A SPICY PEPPER AND GARLIC KICK

Carrots, though seldom seen in pickled form, make one of the best pickled vegetables one can find. They retain their wonderful crunchy texture with ease, and through fermentation become sour and salty. This version has a spicy and delicious kick from jalapeños, chili flakes, black pepper, and garlic. They are a delicious snack on their own, dipped in hummus, added to a stir fry, or even made into tempura. The possibilities are endless with these delicious probiotic pickles.