Fermented Carrots
Learn how to make fermented carrots with just a few simple steps and ingredients. The process couldn't be any easier, and the results are a gut healthy, probiotic rich superfood.
Servings: 8
Equipment
- 1 Glass Fermenting Weight optional
- 1 Fermentation Lid optional
- 1 1/2 Gallon Mason Jar
Ingredients
- 2 cups filtered water Plus additional water to fill your jar.
- 4 tablespoons salt
- 1 pound whole carrots
Instructions
- Bring 2 cups of water to a light simmer. Remove it from the heat and stir in the salt, until dissolved.
- Add the salt water to a half gallon glass mason jar. Fill the jar the rest of the way with filtered water.
- Slice the carrots into long thin sticks. Put them in another half gallon mason jar, and pour the prepared brine over them until they are fully submerged. Leave one to two inches headspace.
- Add some kind of fermenting weight to keep the carrots underneath the liquid. This could be a folded up cabbage leaf or a rock in a ziplock bag. If you plan to ferment often, you could even buy weights specifically made for fermenting.
- Cover with a loose lid, or a tea towel and rubber band.
- Allow the carrots to sit in an undisturbed place for 2-10 days. The amount of time will depend on the temperature in the house and your preferences. You can give the veggies a little taste each day to see if the desired taste and texture is reached.
- Once the carrots are done fermenting, cover them with a tight lid and move the jar to the refrigerator.
Notes
-
- Slice carrots into long strips to make them easy to remove from the jar.
- Make a big batch at one time and then you can enjoy them for months. They make such a great snack or side.
- Add your favorite flavorings to spice them up. We love to add cloves of garlic, fresh dill, mustard seed, and some peppercorns to give them a classic pickle taste.
- The carrots need to be submerged in the salt water brine to prevent mold or spoilage; I love using the glass weights linked below.
- If your family members are skeptical about fermented carrots, try serving them with some Homemade Kefir Ranch - a double probiotic punch.
- Want to learn more about fermenting veggies? Join the School of Traditional Skills and take my class on all things fermented veggies.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3527mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9472IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.2mg