Fermented Baby Carrots

Transform your snack game with these irresistibly tangy Fermented Baby Carrots—a simple yet flavorful recipe that combines crisp, naturally sweet carrots with the bold essence of garlic, optional dill, and peppercorns. Crafted with a straightforward brine of non-iodized salt and water, this probiotic-rich treat brings gut-healthy goodness to your table in just 5-10 days of fermentation. Perfect for those dipping their toes into the art of fermentation, this recipe requires minimal preparation and no cooking, making it an ideal introduction to home-fermentation techniques. Whether enjoyed as a zesty snack, a crunchy side dish, or a vibrant addition to charcuterie boards, these lacto-fermented baby carrots are sure to delight your taste buds while nourishing your digestive health.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 500 grams baby carrots
• 15 grams non-iodized salt
• 500 ml water
• 2 whole garlic cloves
• 5 grams fresh dill (optional)
• 1 teaspoon whole black peppercorns (optional)

Directions

Step 1

Start by washing your baby carrots thoroughly under running water. If they have skins that seem tough, use a small brush to gently scrub them.

Step 2

Prepare a clean glass jar (1-quart size is ideal). Ensure it is sterilized by washing in hot soapy water, rinsing, and drying completely.

Step 3

Peel and lightly crush the garlic cloves using the side of a knife to release their flavor.

Step 4

In a measuring cup, dissolve the non-iodized salt into the water to create a brine solution. Stir until the salt is fully dissolved.

Step 5

Place the garlic cloves, optional dill, and peppercorns at the bottom of the jar.

Step 6

Pack the baby carrots into the jar tightly, ensuring there is at least 1 inch of headspace from the top of the jar.

Step 7

Pour the brine over the carrots, ensuring the carrots are fully submerged. You may need to weigh them down with a small, clean weight or a fermentation weight to keep them beneath the brine.

Step 8

Seal the jar loosely with its lid, or cover with a cheesecloth secured by an elastic band, to allow gases to escape during fermentation.

Step 9

Place the jar in a cool, dark place at room temperature (approximately 65-75°F or 18-24°C) for about 5-10 days.

Step 10

Check the fermentation daily, opening the lid to release gases and pressing down any floaters if necessary.

Step 11

After 5 days, begin tasting the carrots. When they reach your desired tanginess, seal the jar with its lid and transfer it to the refrigerator to slow the fermentation process.

Step 12

Enjoy these tangy fermented baby carrots as a snack, a side dish, or as part of a platter.

Nutrition Facts

Serving size	1035.5 grams (1035.5g)

Amount per serving	% Daily Value*
Calories	343

Total Fat 14.60g	19%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 4.50g
Cholesterol 10mg	3%
Sodium 6805mg	296%
Total Carbohydrate 52.40g	19%
Dietary Fiber 15.00g	54%
Total Sugars 23.90g
Protein 5.60g	11%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 2mg	12%
Potassium 1712mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 6.2%

Carbs: 57.7%