Fermented Carrots
If you like pickles you have to give these delicious and healthy fermented carrots a try. A natural probiotic these tasty carrots are great for your gut health too. Yum!
I spent all last summer on a fermentation craze. Fermenting every veggie I could find and making homebrew kombucha. My pantry was converted to the fermentation zone. These fermented carrots are one of my favorites things that came out of our fermenting kitchen experiment and we continue to make up a batch regularly. My kids can down a whole jar of these fermented carrots in just a couple of minutes!
The Skinny on Fermenting
I know it sounds intimidating and no one wants to eat rotten food, but it is really easy, I promise. Plus it’s super simple to tell if a batch has gone bad, there will visibly be mold. Whenever I open up a new jar of fermented veggies I always look for mold, do a sniff test, and taste one to make sure things are a-ok. If it passes the test they are ready to serve! In all the fermenting I’ve done only one batch has actually gone bad so it really doesn’t happen that often.
A couple of other things about fermenting. The veggies must be fully submerged in the liquid. I am a huge fan of the glass fermenting weights, they are great for holding down any vegetables that want to float in the brine. Lastly, I recommend using wide mouth mason jars. Because nobody can squeeze their hand inside a regular mason jar. Save yourself the trouble trying. That’s it, fermenting 101, you got this!
Fermented carrots
Simple fermented carrots recipe with garlic and dill. These pickled carrots are great for snacking.
Ingredients
- 32oz wide mouth mason jar
- Fermentation glass weight
- 2 carrots
- 2 garlic cloves, smashed
- 1 spring of fresh dill
- 1 tablespoon of salt
- 16oz of distilled water
Instructions
- Cut carrots into spears. Play with the length to make sure you can fit the most in the jar. I usually like to do two rows stacked on top of each other.
- Begin to fill the jar. Add the smashed garlic and dill first then the carrots.
- Add water to the top of the jar. Place the glass weight on top of the jar (good idea to do this over the sink) and secure the lid.
- Store in a cool dry place for about two weeks. Once they are ready store in the refrigerator to slow down the fermentation process.
Notes
Keeps in the refrigerator for up to a month, but they are so delicious I promise they won’t last that long!
Did You Give This Recipe a Whirl?
Please give it bunches of stars and send a comment to share your thoughts! What was easy? What didn’t work? Did you discover an even more delicious version? I’d love to know to keep improving each recipe.
Sharing is caring! If you love this recipe please pass it along to your peeps so we can all start eating a little healthier, one delicious meal at a time.
Cheers,
Erica
