Lacto-Fermented Costa Rican Chilero

• 3 cups grated carrots
• 1 meduim yellow onion, thinly sliced
• 1 sweet red pepper, finely chopped
• 1-2 cayenne or jalapeño peppers, finely chopped
• 2 garlic cloves, minced
• 1 tbsp sea salt
• 4 tbsp whey (don’t have it? add 1 tbsp sea salt)
• filtered water

PREPARATION

Combine carrots, onion, peppers, garlic and scoop into a quart jar. Gently push down.

Mix together sea salt and whey. Pour into the jar.

Add enough water to cover the veggies. Make sure there’s at least one inch between the veggies and the top of the jar.

Cover tightly with either an airlock or regular sealed lid.

Keep at room temperature and out of light for 3 days before opening.

Store it in a cool place and out of light (pantry, basement or fridge).

Like all ferments... the longer you leave it, the better the flavors will become.

If you are a little scared to start fermenting your food... read How You Can Benefit From Lacto-Fermented Foods!