Quick and Easy Fermented Carrots
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.
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.
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