Lacto-Fermented Carrots, Onions, and Jalapeños
Serve these spicy, probiotic-rich vegetables as a condiment on top of stuffed sweet potatoes, scrambled eggs and avocado, or rice and black beans! They are very versatile!
7 medium carrots thinly sliced
1 medium sweet onion thinly sliced
3 large jalapeño peppers thinly sliced
3 cups water
1½ tablespoons sea salt