Fermented Carrots
Crunchy and tangy, these fermented carrots are easy to make and perfect for adding a probiotic-rich snack or condiment to salads, bowls, or enjoyed straight from the jar.
Ingredients
Main Ingredients
- 4 cups Fresh carrots, cut into sticks Firm, blemish-free carrots for best texture.
- 1-3 cloves Garlic, sliced or lightly crushed Adjust amount based on preference.
- 1 tablespoon Non-iodized salt Use sea salt, pickling salt, or kosher salt.
- 4 cups Filtered or distilled water Avoid chlorinated tap water.
- to taste Fresh dill sprigs (or 1 tsp dried) Optional spices include red pepper flakes, mustard seeds, etc.
Instructions
Preparation
- Wash and cut the carrots into sticks.
- In a saucepan, heat water and dissolve salt to create a brine.
- Add garlic and dill (or other spices) to the brine.
- Place the carrot sticks in a clean jar and pour the brine over them, ensuring they are fully submerged.
- Seal the jar loosely to allow fermentation gases to escape.
- Let the carrots ferment at room temperature for 3–7 days, checking daily.
- Once fermented to your liking, seal the jar tightly and store in the fridge.
Notes
Fermented carrots can last in the fridge for 1–3 months. You can also customize the flavor by adding various spices or roasting the carrots before fermenting.
Nutrition
Serving: 1gCalories: 40kcalCarbohydrates: 9gProtein: 1gFat: 0.5gSodium: 300mgFiber: 3gSugar: 4g
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