Simple Fermented Carrots Recipe - It's A Love/love Thing (2024)

by Danielle

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Simple Fermented Carrots Recipe - It's A Love/love Thing (1)

When I was a young, newly-wedded lass, by accident I discovered something quite magical:

If I put baby carrots into a jar of leftover pickle juice, I would end up with crunchy, juicy, mouth-watering carrot pickles.

Yes, my husband did think I was crazy, but it was a feeling he would be growing accustomed to during our nine years of marriage (and counting). 🙂

Years have passed, and due to health challenges in our family, I have stopped buying the neon green jars of pickles from the supermarket. When I started learning about how simple home fermentation is, and the benefits of fermented foods, you better believe I was a happy girl when I realized fermented carrots tasted very similar to my “homemade” carrot pickles (actually, better!) – and were way healthier!

I’m going to be showing you how easy fermentation is in the next few months, sharing the recipes that I use ’round these parts. . . and I wanted to start with these fermented carrot pickles because I think they are the simplest veggie to ferment for beginners.

Simple Fermented Carrots Recipe - It's A Love/love Thing (2)

Contents

Benefits of Fermented Carrots

Why on earth would someone want to get started fermenting vegetables? Wow – you could write a whole book talking about fermentation. Thousands of entire websites are devoted to the subject. For starters, I’ll list the more well-known benefits.

  1. Probiotics – pesticide-free vegetables actually contain their own unique combinations of beneficial bacteria. When you add these veggies to a salt brine and keep in an airtight container, the good bacteria are allowed to proliferate at an enormous pace. The result? One bite of fermented food can have more beneficial bacteria than an entire bottle of expensive probtiotics.
  2. With that in mind, I’ll just mention that since one bite of sauerkraut – or what have you – has more bacteria than most bottles of probiotics, which are very pricey, fermented foods end up being extremely frugal. I’d much rather make a batch of sauerkraut for a couple bucks than pay twenty times that for a bottle of probiotics that might not survive the digestive process.
  3. Enzymes – another great side effect of fermenting live food is the enzymes they contain. Taken before a meal or as a condiment/side with a meal, they provide enzymes that aid digestion and relieve your body of the burden of having to make so many enzymes to complete digestion.
  4. Fermenting is a way of preserving foods.
  5. Detoxifying – fermented foods, filled with beneficial bacteria, are “potent detoxifiers”. According to Dr. Mercola, beneficial gut bacteria perform a number of surprising functions, including:
  • Mineral absorption, and producing nutrients such as B vitamins and vitamin K2 (vitamin K2 and vitamin D are necessary for integrating calcium into your bones and keeping it out of your arteries, thereby reducing your risk for coronary artery disease and stroke5)
  • Preventing obesity and diabetes, and regulating dietary fat absorption
  • Lowering your risk for cancer
  • Improving your mood and mental health
  • Preventing acne
  • and so much more.

Want to learn more?

There are also some really great books out there on the art of fermenting which go into much greater depth than I will be able to. 🙂 These are my favorites:

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the WorldSimple Fermented Carrots Recipe - It's A Love/love Thing (3) by Sandor Katz

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foodsby Sandor Katz

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet DictocratsSimple Fermented Carrots Recipe - It's A Love/love Thing (4)by Sally Fallon

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and KombuchasSimple Fermented Carrots Recipe - It's A Love/love Thing (5)by Jennifer McGruther

So with all that said, let’s get right down to business, shall we?

But wait – A note on fermenting vegetables with whey:

Many, many recipes (including some of the recipes in the aforementioned books) recommend the use of whey (the liquid left over from straining yogurt) as a starter culture to add to each batch of fermented vegetables.

I don’t recommendthe use of whey when fermenting fresh vegetables. The beneficial bacteria found in whey are specifically suited for fermenting dairy. It is just not necessary, and I think you’ll end up with an inferior batch. So – my advice – feel free to skip the whey! As long as you are using fresh, organic vegetables, they will contain all the beneficial bacteria you will need. This is often referred to as “wild fermentation” – using the “wild” bacteria found on the vegetable itself and in the air to ferment rather than with a starter.

Just my two cents – but I have been fermenting without the use of whey for years and it is very, very rare for me to have a batch that doesn’t turn out perfectly. I find it totally unnecessary! Plus, many people who are especially in need of fermented veggies/foods for healing are dealing with dairy allergies, such as my children, and couldn’t use whey anyway.

So let’s get started!

Fermented Carrots

Ingredients

  • about 1 1/2 pounds of organic carrots. They can be from the garden, from the farmer’s market, from the grocery store, with tops or without. It doesn’t matter how they come. 🙂 And you won’t use a whole pound if your jar is a quart-sized jar.
  • 19 grams of high-quality sea salt (this is the kind I use) per quart of non-chlorinated water to make a 2% brine – I got this digital scale for my birthday and it is *perfect* for measuring salt. (Thanks, Mom and Dad!!)
  • 3 peeled cloves of garlic (optional)
  • a few sprigs of fresh dill (flowering is good) – this is also optional

Equipment

  • 1 quart glass fermenting jar. I’ve tried all sorts of fermenting jars, and the ones that give me consistent results every time are Fido, hermetically sealed jars. I love fermenting with our 1/2 gallon jars like these, because we have a larger family, but you can use any size. These jars are high-quality, worth every penny. They will gently release CO2 buildup over the fermentation period, preventing explosions, and yet they will not allow any air to enter, decreasing the chance of mold getting into your ferment. I can’t recommend them enough.(See notes for all your jar options.)
  • sharp knife & cutting board

Instructions

  1. Make sure your hands are washed, carrots are rinsed, and equipment is clean.
  2. Cut the tops off the carrots, and slice the carrots into carrot sticks, like you see in the photos. Make sure they are the right length for your jar – not too long, not too short. You want to leave about an inch of space below the “shoulder” of the jar – where the jar curves inward.
  3. Into the empty jar, put your garlic and dill, if using. Fresh is best – I have read that dried can cause problems with mold. These are not necessary but add nice flavor.
  4. Pack the carrots upright into your jar, as tight as you can possibly pack them. As I mentioned, try to leave an inch of room between the top of the packed carrots and the shoulder of the jar.
  5. Make your brine by dissolving 19 grams of sea salt into a quart of purified water. (I just stir with a spoon until dissolved.) Pour the brine over your carrots, and try to pour up to the shoulder of the jar and no higher. You might need to make more than 1 quart of brine, depending on the size of your fermenting jar. Just remember to keep the same ratios.
  6. Wipe the opening of the jar with a clean towel or paper towel, and seal shut.
  7. Store your carrots in a cool, dark place for 7 days. (I keep mine in my pantry.) When done, will keep in the refrigerator for many months.

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Fermented Carrots Recipe

  • Author: Lovelovething
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Description

These delicious, tangy fermented carrots are an easy first fermenting recipe for beginners.

Ingredients

UnitsScale

  • 1.5lbs organic carrots
  • 19 grams of high-quality sea salt
  • 3 peeled cloves of garlic
  • a few sprigs of fresh dill

Instructions

  1. Wash your hands and rinse your carrots, making sure everything is clean.
  2. Slice carrots to fit your car, removing tops and any brown bits.
  3. Fill the empty jar: Put your garlic and dil in first, if using.
  4. Pack the carrots upright into your jar, as tight as you can possibly pack them .Leave an inch gap at the top of the jar for the brine.
  5. Make your brine by dissolving 19 grams of sea salt into a quart of purified water.
  6. Pour the brine over your carrots, and try to pour up to the shoulder of the jar and no higher.
  7. Wipe the opening of the jar with a clean towel or paper towel, and seal shut.
  8. Store your carrots in a cool, dark place for 7 days.
  9. When done, your fermented carrots will keep in the refrigerator for many months.

Notes

Try not to open your jar while fermenting. The fermentation process will build up pressure, and if you are using a Fido jar, it will escape on its own, preventing contamination. However, if you are not using a Fido, then you may need to slightly twist open the lid and “burp” the jar, quickly closing again.

Feel free to add other flavorings, such as peppercorns to spice it up!

Even though I pack my carrots as tight as I can, during the 10 days they shift around and some end up above the water line. This is not ideal, but if you’re using a truly airtight system, you shouldn’t have to worry about mold.

I have used many different kinds of setups for fermenting. I really speak highly of theFido jarsbecause I have had so much success with them. ÂYou can definitely usemason jars, or evenairlock lidswith mason jars. I have used those as well, although my results varied quite a bit. But I do realize not everyone has Fido jars on hand. I bought a 6 pack of 1/2 gallon Fidos from Overstock.com by using some rewards points I had accumulated and a discount code. I also have lots of luck finding Fido jars from discount stores such as Ross, Marshall’s, etc. They are worth hunting around for or adding to your wish list!

  • Method: Fermented

Keywords: fermented carrot sticks recipe

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There you have it! It’s as easy as stuffing a jar with carrots and salt water (and spices, if you wish). Do your body a favor, and try this very, very soon!

Much love,

Dandy

P.S. Love fermented foods like I do? Oh Lardy’s Guide to Fermenting Fruits and Vegetables has just been released! For a limited time, you can use coupon code FERMENT30 to receive 30% off the price.

Read This Next: Cell Salts: The Easy Homeopathy

Simple Fermented Carrots Recipe - It's A Love/love Thing (2024)

FAQs

How do you ferment carrots? ›

Put the carrots into a clean pint jar, packing them in as tight as you can, leaving about 1 inch of head-space at the top. Pour the warm salt water brine over the carrots to cover them completely. Put your fermenting weight on top of the carrots/brine if you are using one, and wipe the rim of the jar clean.

What percentage brine for fermented carrots? ›

Firm vegetables, such as broccoli, cauliflower, garlic, asparagus, beets and carrots and tomatoes require 1.5% to 3% brine, or 15 to 30 grams of salt for each litre of water. Cucumbers, onions and radishes require 5% brine (50 grams per litre), and olives require 10% brine (100 grams per litre), for example.

Are fermented carrots good for you? ›

These carrots get a healthy boost of gut-friendly probiotics with just a little salt, water and time. Fermented foods are all the rage right now. And for good reason!

What is the white stuff at the bottom of fermented carrots? ›

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.

How do you ferment vegetables for beginners? ›

How to ferment vegetables
  1. Begin by thoroughly sterilising your chosen jar. Wash it with warm soapy water and dry it well. ...
  2. Prep your vegetables. ...
  3. Make a brine. ...
  4. Add your veg to the jar. ...
  5. Pour over the brine. ...
  6. Leave to ferment at room temperature. ...
  7. Pop it in the fridge to finish fermentation.
Apr 7, 2022

How long does it take for carrots to ferment? ›

Check the carrots every few days. Scrape off any scum that has formed on the surface and taste the pickles. I usually let vegetables ferment for 5-10 days or so. They will develop a pleasant, sour-pickle flavor, but should also maintain some crispness.

Can you put too much salt in brine for fermentation? ›

Proper salting is critical for successful fermentation. Too little salt is not enough to kill unwanted bacteria while too much salt can stop fermentation so don't be tempted to adjust the salt in recipes. The best salts to use are pickling salt, canning salt or coarse salt. Read the salt label.

Can I reuse brine from fermented vegetables? ›

YES, you can reuse the brine from cultured vegetables

However, the longer you wait to use the brine, the fewer probiotics you will have since bacteria need food to stay alive. It's best to use the brine within a couple of weeks to make more vegetables and this will ensure you have lots of probiotics in your vegetables.

Do you peel carrots before fermenting? ›

I invite you to try them all and explore how unique the resulting ferments can be. General note: I tend to scrub my carrots and use them with the peel on. However, when carrot skin is dark and rough, it can also be bitter. If this is the case, peel your carrots first.

Why are my fermented carrots slimy? ›

As carrots ferment the brine might at some point become a little slimy and thick. Don't worry yet. This stage will usually pass and the brine will return to its watery self.

What is the healthiest vegetable to ferment? ›

  1. Cabbage. Cabbage is the perfect vegetable for fermentation, and not without good reason! ...
  2. Carrots. Carrots can be used in all kinds of fermentations, but they also shine on their own! ...
  3. Beets. Beets are great for fermentation! ...
  4. Tomatoes. Managing the abundance of tomatoes in the fall… ...
  5. Cauliflower. ...
  6. Green Beans. ...
  7. Celery. ...
  8. Hot Peppers.

What do you eat with fermented carrots? ›

These fermented carrots can be chopped and added to grain-based salads such as tabouleh, or simply used as a salad ingredient with other, non-fermented vegetables. If you decide to incorporate them into a cooked dish such as soup, add them at the last minute after you've turned off the stove.

Should I remove kahm yeast? ›

Is Kahm Yeast Safe to Eat? While Kahm yeast isn't particularly good for you, it's not bad, either. Some people will mix the Kahm yeast in their ferment if they catch it early enough. However, you'll probably want to scoop it to remove the yeast so it doesn't alter the taste of your ferment.

How to prevent mold when fermenting? ›

Clean the vegetables and have clean tools and surfaces before cutting the vegetables. Don't use vegetables that already have mold, and clear off parts that got rotten. Pack them tightly or compress the mix to avoid air pockets. Submerge the vegetables under the brine, which is salty water or water with whey.

Do I have to peel carrots to ferment? ›

If you like, you may peel them, but often, just a nice scrubbing will do, assuming the carrots are organic. (Always peel produce that is not organic before fermenting.) Slender carrots my be fermented whole; thick carrots are best sliced into lengthwise quarters.

What is the difference between pickled and fermented? ›

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.

How do fermented carrots taste? ›

If you harbor a love for pickles, you'll love these carrot sticks! They're crunchy, tangy and sour, and work great in salads or as a burger topping. Eating some fermented foods every day could help keep your body healthy, but if you are getting a bit bored with cabbage, try carrots!

Should carrots be peeled before fermenting? ›

I invite you to try them all and explore how unique the resulting ferments can be. General note: I tend to scrub my carrots and use them with the peel on. However, when carrot skin is dark and rough, it can also be bitter. If this is the case, peel your carrots first.

References

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