Easy Fermented Carrots Recipe
Tangy and crunchy, these easy fermented carrots make a delicious snack or side dish for meals. Enjoy them plain or dipped in creamy homemade ranch dressing or onion dip.
- 2 pounds organic carrots
- 4 cups filtered water
- 4 tsp sea salt* (finely ground)
- 4-6 garlic cloves
- 2-3 sprigs fresh dill**
Using clean hands, wash the carrots and trim the tops off. Cut them in half or quarters depending on how thick you want them to be - just make sure they are short enough to leave about 1-1.5 inches of headroom when placed in the jar. (They shouldn't go above the shoulder of the jar.)
Place 2-3 garlic cloves in the bottom of each quart jar. Add a few sprigs of dill, too, or if you prefer to make them look more decorative you can lean them up against the side of the jar so that they're visible.
Place your carrot sticks in both jars, packing them in as much as you can. I usually place the prettiest carrot sticks around the edge of the jar and the shorter/odd-fitting ones in the middle.
Make your brine by stirring together the salt and filtered water. Divide the brine between the two jars – you'll want enough to fully cover the carrots. Keep in mind that they may expand slightly while fermenting so you want a little extra brine over them. Place the fermentation weight over the carrots. If they're packed very tightly they may not float, which can cause spoilage, but sometimes one or two sticks will as fermentation gets going so it's best to use one. Secure the lid and set up the airlock if you're using one. (Here's a step-by-step photo tutorial that shows how to set up and airlock.) Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in one of my kitchen cabinets. If you're using a fido jar, you'll need to "burp" it (open it up) every couple of days to release the gases that build up, and if you're using an airlock you'll want to check on it periodically to make sure that the water which forms the seal hasn't evaporated. The water should become cloudy throughout the process – that's a good sign.
Taste your fermented carrots starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you're using a lid with an airlock, replace it with a regular mason jar lid before storing it.
* Iodized salt contains too much iodine and will kill good bacteria, but unrefined salts like Himalayan pink salt contain minerals that good bacteria thrive in.
** Because dried dill is not attached to a stem like fresh dill some of it floats to the surface of the water, which could possibly lead to spoilage. For that reason I recommend fresh sprigs. You can totally leave it out if you don't have it on hand, though, and the carrot sticks will still be delcious.
Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9472IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg