25min · 1 serving Fermenting veggies is a great way to preserve them & prevent them from going bad. It’s also a fabulous way to get your share of beneficial gut bacteria! We’ve been working our way through the 46 bundle resources and the latest we have been enjoying is the Fully Fermented ebook by Brittany Auerbach that is packed with recipes! Here’s the carrot slaw recipe I am currently fermenting: - 🥕2 carrots, sliced • - 2 radishes, sliced • - 🍋 1/2 organic lemon, with peel, sliced • - Garlic & ginger • - 🌿 Fresh herbs (I used mint) • - 🧂 2 tsp quality salt (Celtic, Himalayan, Fleur de Sel) - 💦 1.5 cups distilled water Steps: • - Wash the jar • - Place ingredients in the jar and stir • - Seal and set in dark place • - Burp (open) the jar every 2 days (do not forge