Lactofermented carrot 380 g

To make carrots fermented with lactic acid, carrots are finely grated, a little salt is added, and they are left to ferment. Thanks to lactic fermentation, the carrots retain all the crunchy texture of the raw vegetable. It is recommended to eat cold foods with a drizzle of olive oil and a little lemon juice. Jars must be kept refrigerated and consumed within 48 hours after opening. For proper preservation of fermented vegetables, we recommend using clean utensils to serve them, leaving them in their own juice and, above all, closing the jar tightly after use to limit contact with air.