Fermented Carrots

Looking for a new way to enjoy veggies? Give them a twist with a quick, at home fermentation!

These fermented carrots take just 5 minutes to prepare and are ready in about a week. Simply sterilize your jars, chop carrots, add salt water and wait. They’re great as a snack on their own, added to salads or on sandwiches and tacos.

 

Fermented Carrots

 

We recommend using organic carrots, washed and not peeled. Though you can ferment other veggies, carrots can be a great place to start. They’re easy to work with, have a nice crunch and their slightly sweet flavor makes them enjoyable, even for those who may be new to eating fermented veggies.

After you master carrots, feel free to expand your fermentation horizons. This recipe can be used with any chopped or sliced veggie – cabbage, broccoli, radish, cauliflower, etc.

 

Fermented Carrots

 

Some fermentation tips to keep in mind:

  • Always sterilize your jars. This isn’t difficult, but its a critical step!
  • The longer they sit, the more tangy they become. Scoop one out on day 5, rinse and give it a try. If you like it as is, transfer them to the fridge. If not, keep fermenting.
  • If a carrot stick comes above the water line, simply press it back down into the salt water using a stainless steel utensil.
  • Should you see mold or scum or if they let off a smell that is unmistakably rotten, something has gone wrong and you’ll have to toss them. I haven’t had this happen but the risk is there when fermenting.

Learn about the benefits of fermented foods by checking out our post Let’s Talk about Gut Health.

 

Fermented Carrots

Fermented Carrots

Simple fermented carrots recipe, great for snacking! Just 4 ingredients and can be made in 5 to 10 days!
5 from 7 votes
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Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Carrots
Prep Time: 5 minutes
Servings: 10

Equipment

  • 2 mason jars

Ingredients

  • 3 large carrots
  • 2 cups filtered water
  • 1 T salt
  • 1 tsp powdered spices: garlic, ginger, dill (optional)

Instructions

  • Sterilize jars: Bring approximately 4 cups of water to boil in a saucepan or teapot. Carefully pour half of hot water into each jar, gently swirl (hot pad recommended) around and then discard water.
  • Wash carrots, trim ends and cut into sticks the length of the wide part of the mason jar (about 4 inches). Place half of carrot sticks in each mason jar, standing upwards. They should fit snugly.
  • Stir together water and salt. Doing this in a large measuring cup makes it easy to pour into the jars. Pour half of water into each mason jar until it reaches about 1/2 inch from the lip of the jar. The carrots should be completely submerged.
  • Top each jar with a lid (screw on loosely) and place on the counter in a place they won't be disturbed. Avoid direct sunlight. The ideal temperature is 60-70 degrees F.
  • Let sit for 5-10 days. Every 1-2 days unscrew the lids to let pressure escape. If a carrot pops up above the salt water line, simply push it back down (with a stainless steel utensil).
  • After 5-10 days, transfer jars to the refrigerator, including salt water. To eat, simply grab a few with a clean fork, rinse under water and enjoy!

Notes

Store in a sealed glass container in the refrigerator for up to 6 month. 
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