Fermented Pickled Carrots Recipe
Make lacto-fermented carrots for a tasty snack everyone can enjoy.
Servings: 1 half gallon jar (1 litre)
Calories: 812kcal
Cost: $4
Equipment
- 1 half gallon jar (1 litre)
- wooden spoon for stirring
- wood Cutting board
- large kitchen knife
- casserole dish
- optional: fermenting weights
Ingredients
- 3 Tablespoons sea or himalayan salt
- 4 cups water
- 2.25 pounds or 1 kg carrots
- 1.9 pounds or 900 gm carrots
Optional for Additional Flavor
- 4-6 peeled garlic cloves
- 6 inches ginger root
- 2-3 jalapeno peppers
Instructions
- Make a brine by measuring salt and cold water into a glass jar.
- Stir a few times to help salt dissolve faster, and set the jar aside while you prep carrots.
- Store Bought Carrots: peel your carrots and trim ends
- Fresh Garden Carrots: trim the green top off and remove any string-like roots.
- Carrot Thinnings: scrub carrots clean and trim both ends. You don't need to slice roots that are finger size or smaller. Ferment them whole!
- Slice carrots into halves and then quarters, until you've cut them all to size.
- Give your brine another stir to make sure all the salt has dissolved.
- Prepare and add any flavorings you want to the jar (garlic, ginger or jalapenos).
- Stuff the jar full of carrot slices, leaving 1 inch of open space at the top of your. jar.
- Make sure carrots are fully submerged under the salt brine (add a weight, if needed).
- Screw your lid into place and set the jar on a baking dish or tray, in case the ferment bubbles over.
- Keep your jar on the kitchen counter, where you can watch it and break the seal every day or two.
- Ferment for 21 days, or until you're happy with the flavor.
- Refrigerate for 4-6 months and use as needed.
Nutrition
Calories: 812kcal | Carbohydrates: 189g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Sodium: 22282mg | Potassium: 6222mg | Fiber: 54g | Sugar: 90g | Vitamin A: 314483IU | Vitamin C: 116mg | Calcium: 677mg | Iron: 6mg
