🫙 Probiotic Version
If you’re on Day 3, your carrots are ready!
You’ll notice bubbles around the rim, and when you open the jar, it might give a little fizz—that’s the good stuff!
Pop them in the fridge to chill and slow down the ferment.
They’ll keep well for 3–4 days.
Enjoy a few each day, and don’t forget—you can drink the leftover liquid too (it’s full of goodness!).
🧂 Salt Version
These need a little longer—5 to 7 days—to build up all those good bugs.
You’ll know they’re ready when you see plenty of bubbles around the top of the jar.
Once you’ve got fizz and flavour, pop them open and give them a taste.
Store in the fridge for 3–4 days.
Enjoy a few pieces each day—they’re great straight from the fridge or tossed into meals. ✅
Step 1: Peel 3–4 carrots and chop them to fit into your jar, leaving about 1cm of space at the top.
Step 2: Choose your method — salt or probiotic:
Probiotic method: Open one capsule and pour the powder into the jar. Add a pinch of salt.
Or…
Salt method: Weigh your carrots and calculate 2% of that weight (just do 0.02 × the carrot weight in grams). That’s how much salt to add. Pop it into the jar, then top with water so the carrots are fully submerged.
Step 3: Pop the lid on tight, give it a shake, and leave it in a warm spot to ferment for 3 days.
Step 1: Pour 1¼ cups of juice into a saucepan and sprinkle over 4 heaped tbsp gelatin. If you want to colour the mixture, add 1 tspn of your powdered dye now.
Step 2: Set the pan over medium heat and gently warm the mix, stirring every now and then until the gelatin fully dissolves—this’ll take around 2 minutes. Don’t let it boil—just warm it enough to melt the gelatin.
Thermomix: 4 mins, 37°C, reverse, speed 2.
Step 3: Take it off the heat and stir in 1 cup kombucha.
Step 4: Now fill your silicone moulds or a glass tray with the juice mixture. Pop it in the fridge for 2 hours to set—then gobble them up!
Store in an airtight container in the fridge. They’ll last about a week (if the kids don’t smash them first) 
