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Fermented Carrots with Miso Walnut Dip Recipe

Make these veggie sticks and dip for a snack or next time you need an appetizer, they are tasty and good for your stomach health.



From The Cultured Club
July 2018

  • fermented-carrots
    Plan to ferment the carrots ahead of time if you are using them for an appetizer with the dip.
    Photo by GettyImages/ GMVozd
  • fermentation-recipes
    “The Cultured Club” by Dearbhla Reynolds, is filled with a variety of gut-friendly recipes.
    Courtesy of Countryman Press
  • fermented-carrots
  • fermentation-recipes

In The Cultured Club (Countryman Press, 2016) by Dearbhla Reynolds, readers will find fermentation techniques as well as recipes for sauerkrauts, kimchi, vegetable and fruit ferments, dairy and nut milk ferments and more. Dive into the unique and flavorful recipes and find something for everyone. This excerpt is located in “Vegetable Ferments.” 

I like to use activated nuts, which are simply nuts that I have soaked and then dehydrated to bring out their crispy, crunchy texture. If you don’t have a dehydrator, you can toast the nuts in the oven first to release the flavor and break down the phytic acid, which is the method that this recipe uses. Or you can skip this step entirely and just use four tablespoons of a good-quality shop-bought nut butter.

Makes 1 x 1/2-pint jar of miso dip


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