Fermented Carrots with Burdock Root, Beet & Parsley Stem, Bok Choy and Fennel Seeds

3 days to ferment

Ingredients:

Grate:
14 carrots
10” length burdock root (1 inch diameter)

Chopped finely:
1 cup parsley stems
2 cups beet plant stems
2 cups bok choy stems

Add:
3 Tblsp French sea salt
1-1/2 Tblsp fennel seeds

(12 cups veggies before pounding and 48 fl. oz. after pounding)

Directions:

Mix above in non-breakable bowl. Pound with a top end of head of kitchen mallet/hammer, or pestle, until mixture sounds wet and juicy. Pack tightly into a large-mouth jar. Make sure liquid is covering top: if not, add purified water. (If you do not: mixture will mold.) Mixture is to be 1 inch from jar top (expands when ferments). Place lid on top without screwing it on. Place jar in flat bottom bowl and place in insulated cooler (72-74 degrees) (or in consistently warm area of house away from wind and heat), for 3 days. EVERY MORNING AND EVERY EVENING; MAKE SURE TO CHECK THE TOPS OF YOUR MIXTURE FOR ANY DISCOLORED VEGETABLE MATTER: REMOVE WITH SPOON: ADD MORE WATER TO TOP OF JAR.

Then refrigerate. Serving: 1–2 Tbsp before each meal.

Energetics:

Great for increasing the beneficial bacterial of the gut (intestines). Aids the Liver, Lungs, Kidneys, Bladder, Spleen and increases chi circulation. Cleans the and fortifies the blood.

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