Fermented Carrots

Discover the tangy, probiotic-rich goodness of Fermented Carrots with this simple yet flavor-packed recipe! Perfect for beginners in fermentation, this recipe transforms crisp carrot sticks into a zesty snack or topping, brimming with gut-healthy benefits. Seasoned with garlic, fresh ginger, dill, and a bay leaf, these carrots are naturally fermented in a salt brine for a delightful balance of crunch and tang. With just 30 minutes of hands-on prep time and a week of patience, you'll have a jar of vibrant, nutritious goodness that can last for months in the fridge. Ideal as a healthy snack, salad enhancer, or charcuterie board standout, these fermented carrots are a versatile and flavorful addition to any kitchen.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 500 grams Carrots
• 15 grams Non-iodized salt
• 500 milliliters Water
• 2 whole Garlic cloves
• 10 grams Ginger
• 1 whole Bay leaf
• 2 sprigs Fresh dill

Directions

Step 1

Begin by prepping your carrots. Wash 500 grams of carrots thoroughly. If desired, peel the outer skin for a cleaner appearance.

Step 2

Cut the carrots into sticks about the size of your little finger (approximately 3 inches long and 0.5 inches thick) to ensure even fermentation.

Step 3

In a small saucepan, add 500 milliliters of water and 15 grams of non-iodized salt. Stir the brine until the salt is completely dissolved and then let it cool to room temperature.

Step 4

While the brine is cooling, prepare your flavoring ingredients. Peel and slightly crush 2 garlic cloves. Peel and slice 10 grams of fresh ginger into thin coins.

Step 5

In a clean glass jar (about 1 liter capacity), add the prepared garlic, ginger slices, 1 bay leaf, and 2 sprigs of fresh dill at the bottom.

Step 6

Pack the carrot sticks tightly into the jar, standing upright. Leave about an inch of headspace at the top of the jar.

Step 7

Once the brine has cooled to room temperature, pour it over the carrots, ensuring they are completely submerged. You may need to use a fermenting weight or a clean stone to keep the carrots submerged.

Step 8

Seal the jar with a lid or a fermentation airlock system, which allows gases to escape while preventing contaminants from entering.

Step 9

Place the jar in a cool, dark place for about 5-7 days. The ideal fermentation temperature is between 65°F and 72°F (18°C - 22°C).

Step 10

Check the carrots daily to ensure they remain submerged and taste them after 5 days. They are ready when they achieve the desired tanginess and crunch.

Step 11

Once fermented to your liking, refrigerate the jar to slow down the fermentation process. These fermented carrots will keep for several months in the fridge, retaining their flavor and crunch.

Nutrition Facts

Serving size	1040.8 grams (1040.8g)

Amount per serving	% Daily Value*
Calories	225

Total Fat 1.40g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 6169mg	268%
Total Carbohydrate 52.30g	19%
Dietary Fiber 14.60g	52%
Total Sugars 23.80g
Protein 5.40g	11%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 2mg	11%
Potassium 1686mg	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: 5.2%

Protein: 8.9%

Carbs: 85.9%