This was my first experiment pickling carrots. All the recipes I saw online for pickled carrots wanted you to boil the carrots first, but that isn't what I wanted to do. Instead I used the same 3-day technique I have used on cucumbers and radishes, and it seemed just fine! The lentils took about the same amount of time to sprout, so it is easy to plan this recipe together!
Pickled Carrot and Ginger
1 piece of ginger, 1 to 2 inch cube
1/2 cup of apple cider vinegar
2 tablespoons pink Himalayan salt
red pepper flakes
spring or filtered water to cover (about a cup)
Wash carrots and cut into desired lengths. Peel ginger and cut into small pieces. In a mason jar, carrots, ginger, apple cider vinegar, salt, and red pepper flakes. Add water as to submerge the vegetables. Cover with lid. Store is a cool, dry area of your kitchen, burping (releasing the air by opening the lid) about twice a day. Should be ready in about 3 days.
Sprouted Lentil Soup
3 cups of sprouted green lentils (sprouted for 3 days, rinsing about twice a day)
2 medium-sized tomatoes
carrots and ginger pieces from above recipe
1 1/2 tablespoons apple cider vinegar or brine from above recipe
2 tablespoons coconut aminos
1/2 teaspoon paprika
2 teaspoons cumin
1 teaspoon corriander
1 teaspoon olive oil
1/2 cup spring or filtered water
pink Himalayan salt to taste
parsley sprig to garnish
Combine all ingredients in a food processor and pulse until chunky. Add more water if desired. Garnish with parsley sprig and serve cold or room temperature. Enjoy!