Quick and Easy Fermented Carrots
Learn to make fermented probiotic-rich carrots for a sweet, tangy, shelf-stable gut- healthy snack perfect for summer enjoyment.
Pickles, love ’em or hate ’em, there is no between. I dislike pickles, sorry to offend you die hard pickle lovers but I do not care for them. However, I love pickled carrots. I do actually can them but in the summer I love fermented carrots. The conditions are ideal for fermenting, the carrot harvest is coming in and we all need another good dose of probiotics anyway.
My family and I love to do as many things in the kitchen as God intended. We slow rise our sourdough, drink raw milk and live a waste not want not lifestyle. Fermented veggies fit right in.
Looking to add more probiotics to your or your families daily diet? Look no further. Begin adding in ferments as lunch sides, summer snacks and picnic dinners with these delicious probiotic rich fermented carrots.
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Why You’ll Love This Recipe
Quick – Fermenting carrots is quick and easy with minimal hands on time and no canning required.
Shelf Stable – Ferments are completely shelf stable in cool environments or you can refrigerate them to extend their shelf life.
Small Batch – Fermented carrots can be done in as small or large a batch you desire, based off the carrot harvest you have.
Gut Healthy – Ferments are full of lacto-fermented gut healthy probiotics our bodies need to keep us healthy.
Top Tips For Fermented Carrots
- Use fresh in season produce for the best results
- Opt for organic produce as pesticides impact the ability of lacto-fermentation bacteria to proliferate.
- Use wooden utensils as much as possible. Metal can inhibit the growth of bacteria.
- Use non-iodized salt as this can inhibit the growth of lacto bacteria. I like to use Redmond Real Salt.
Fermented vs. Vinegar Pickles
You might be asking yourself the difference between fermented and vinegar pickles and I am here to tell you flavor is only the half of it.
Fermentation: A lacto-fermented carrot is full of probiotics. While the fermentation process occurs, good bacteria break down the sugar content in a food, which carrots have quite a bit of, and turn it into lactic acid. The probiotics in your ferment come from the multiplication of bacteria, lactobacillus, hence the name lacto-ferment. These bacteria are not only working wonders on your food but they are pre-digesting it for you, making it easier for you to eat. Plus whenever you intake a fermented food you are adding beneficial bacteria to your gut microbiome. Here in the US of A, we rarely eat fermented foods. Sauerkraut possibly, and the new craze for kombucha but that is about it.
Vinegar Pickling: A vinegar pickle will either be a quick refrigerator pickle or will need to be canned. I love canning to create a shelf stable food, however cooking vegetables at a high heat for an extended amount of time reduces the nutrient profile considerably.
A ferment can be stored in a cool dark place for months at a time. This retains all those beneficial nutrients are bodies so desperately need.
There is no easier way to add a ferment to your diet than switching out vinegar pickles for ferments.
How To Use Fermented Carrots
If you already use pickled carrots you can swap them out easily for fermented ones. Our favorite ways to use fermented carrots are:
- Snack with homemade ranch dip
- Shaved carrot on a garden salad
- Veggie tray with hummus
- Veggie added to a picnic or boating basket
How to Ferment Carrots
Carrots, Salt, Seasonings, Water and time…that’s it! Fermented carrots are one of the quickest ways to preserve your harvest.
A Note On Pickling Spices
You can purchase a pickling spice or create your own from basic pantry staples. Here is a favorite mix I have purchased from Boise Salt Co. it comes in an easy resealable pouch.
Pickling Spice Mix
- Mustard Seeds
- Coriander Seeds
- Black Peppercorns
- Bay Leaves
- Red Pepper Flakes
- Garlic Cloves
Step 1
Create a 2% fermentation brine by dissolving 3/4 tsp of salt per cup of water. Set Aside. Scrub and wash all carrots.
Step 2
Slice carrots into spears. HOT TIP: Use a pint mason jar as a guide for your spear length. Save the ends for soup or snacks.
Step 3
Pack carrots tightly into mason jars this will create a hold so no carrots float above the brine.
Step 4
Add in a pickling spice mix or create your own for added flavor.
Step 5
Pour fermentation brine over carrots leaving 1″ head space. You shouldn’t need a weight if carrots are packed tightly.
Step 6
Secure jar with a lid and shake to make sure all air bubbles have surfaced and carrots are fully surrounded in brine.
Always remember when fermenting “If it’s below, it’s good to go!”
Screw a on lid lightly. This will allow for the gasses to release during fermentation. Leave the jar on the counter for 3 days to a week, check regularly to allow some gas to escape. Bubbles will appear in the jar giving your jar a carbonated look.
Fermenting carrots in pint sized jars make for perfect snack sides or on the go proportions without waste.
Fermentation times vary based off the item and temperature. During the summer my ferments only take three days to bubble, but in the fall sometimes 5 or 6 days. Fermentation is complete when active bubbling occurs as the jar is opened. You’re working with nature and processes that were designed perfectly. Trust the process.
Fermented carrots can be stored in the refrigerator for up to 6 months, (I’ve had some jars for over a year).
Quick and Easy Fermented Carrots
Ingredients
- 12 Large Carrots Adjustable depending on your amount
- 3 tsp Salt not iodized
- 4 cups Water
- 4 Pint Mason Jars
Instructions
- Create a 2% fermentation brine by dissolving 3/4 tsp of salt per cup of water.
- Scrub and wash all carrots.
- Slice carrots into spears. HOT TIP: Use a pint mason jar as a guide for your spear length. Save the ends for soup or snacks.
- Pack carrots tightly into mason jars this will create a hold so no carrots float above the brine.
- Add in a pickling spice mix or create your own for added flavor.
- Pour fermentation brine over carrots leaving 1" head space. You shouldn't need a weight if carrots are packed tightly.
- Secure jar with a lid and shake to make sure all air bubbles have surfaced and carrots are fully surrounded in brine.
- If carrots are wedged you will not need a weight. Otherwise, place a fermentation weight or create a wedge with a cabbage leaf. Seal with a lid.
- Leave the jar on the counter for 3 days to a week, check regularly to allow some gas to escape. Bubbles will appear in the jar giving your jar a carbonated look.
- Store in a cool dry place or refrigerate – fermented carrots can be refridgerated for 6 months. Ensure all carrots are below the brine at all times.
Looking for other fermenting and gardening resources? Check out these articles.
