From a series of recipes designed by Xali: Pickled carrots and dill

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. 

As women go through menopause they often experince tummy bloating from a change in hormones. Pickled foods are great to help reduce bloating, as fermented foods nourish the lining of your stomach. 

This recipe was designed by award-winning clinical nutritionist, Samantha Gowing to help woman reduce symptoms of tummy bloating as they are going through menopause.

Pickled carrots and dill

Prep: 15 mins Yields about 2 cups Store 14 days

Ingredients:

2 cups / 340g carrot, cut into ribbons or spiralised

1 tbsp fresh dill, snipped

1 tsp yellow mustard seeds

1 tsp salt

1 cup / 250ml white or apple cider vinegar

Method:

1. In a large glass jar or storage container arrange carrot and dill.

2. In a small saucepan over a low heat, gently heat mustard seeds, salt, white or apple cider vinegar. Bring to a simmer to dissolve salt and influse mustard seeds. Cool then pour over carrots and dill in a glass jar.

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3. Seal and store out of direct sunlight at room temperature.

4. Use after 3 days and within 14 days.

Image: Supplied