Description
Fermented carrots are a crunchy, tangy snack that supports gut health and wellness.
Ingredients
Scale
- 1 pound fresh carrots, peeled and cut into sticks
- 2 cups filtered water
- 1 tablespoon sea salt or kosher salt (non-iodized)
- 2 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds (optional)
- A few sprigs of fresh dill (optional)
Instructions
- Start by taking your freshly cut carrot sticks and packing them tightly into the clean quart jar. As you layer the carrots, add in the smashed garlic cloves, black peppercorns, mustard seeds, and dill if you’re using it. Tightly packing the jar ensures that the carrots stay submerged during fermentation, which is key to achieving the perfect tangy flavor.
- In a separate bowl, combine the filtered water with the sea salt. Stir the mixture until the salt completely dissolves, creating a brine solution. Pour this brine over the packed carrot sticks in the jar, ensuring that all the vegetables are completely submerged. This step is crucial, as exposure to air can lead to mold during the fermentation process.
- To keep the carrots submerged, place a weight on top of them. If you don’t have a fermentation weight, you can use a small dish or a clean, heavy object. Cover the jar with a loose lid or a cloth secured with a rubber band; this allows gases produced during fermentation to escape while keeping contaminants out. Let the jar sit at room temperature for 5 to 7 days, checking daily to ensure the carrots remain submerged in the brine and tasting them to see when they have reached your desired flavor.
Notes
Feel free to adjust the fermentation time based on your taste preference; a few extra days will yield a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: -
- Category: Snack
Nutrition
- Calories: 25 per serving
- Sodium: 300 mg
- Protein: 1 g