High Protein Fermented Carrots
Elevate your snacking game with this unique recipe for High Protein Fermented Carrots, a nutrient-rich twist on traditional lacto-fermentation. Packed with probiotics from chickpea miso and extra protein from whey isolate, these tangy, crunchy carrot sticks are as wholesome as they are delicious. Infused with aromatic dill, garlic, mustard seeds, and a spicy kick of chili flakes, this recipe is a flavor-packed powerhouse that supports gut health and muscle recovery. Perfect for meal prep enthusiasts and fermentation fans, these healthy treats are made with simple ingredients, minimal effort, and plenty of versatility—serve them as a refreshing side, a vibrant topping for salads, or a protein-packed snack.
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Recipe Information
Ingredients
- 500 g Carrots
- 50 g Chickpea Miso
- 500 ml Filtered Water
- 10 g Sea Salt
- 2 pieces Garlic Cloves
- 10 g Fresh Dill
- 5 g Mustard Seeds
- 2 g Red Chili Flakes
- 20 g Whey Protein Isolate
Instructions
Thoroughly wash the carrots and peel them. Cut the carrots into sticks approximately 10cm long and about 1cm thick.
In a large bowl, dissolve the sea salt and whey protein isolate in the filtered water to create a brine solution. Stir well until both the salt and protein have fully dissolved.
Add chickpea miso to the brine and mix thoroughly. The miso will aid in fermentation while enhancing the protein content.
Place the carrot sticks vertically into a clean glass jar, packing them tightly.
Peel the garlic cloves and lightly crush them to release their aroma, then add to the jar.
Add the fresh dill, mustard seeds, and red chili flakes to the jar, distributing them evenly among the carrots.
Pour the brine mixture over the carrots, ensuring they are fully submerged but leaving about 2-3cm of space at the top of the jar.
Cover the jar with a loosely fitting lid or a piece of cheesecloth secured with a rubber band to allow gases to escape during fermentation.
Store the jar in a cool, dark place at room temperature (around 18-22°C) for about 5 to 7 days, depending on the desired level of fermentation.
Check the carrots daily to ensure they remain submerged, pressing them down as necessary.
After 5 to 7 days, taste the carrots. If they have reached your desired flavor, seal the jar with a lid and transfer to the refrigerator to slow fermentation.
Enjoy your high protein fermented carrots as a nutritious snack or as part of a meal!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 7038 mg | 306% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
