Fermented Carrots
A bright, crunchy, and tangy pickled carrot salad that transforms humble carrots into probiotic-rich goodness.
Ingredients
Main Ingredients
- 2 pounds carrots, scrubbed and peeled if desired About 8–10 medium carrots
- 2–3 cloves garlic, thinly sliced Optional
- 1–2 teaspoons whole coriander or fennel seeds Or a mix
- 1 small hot pepper, sliced Optional, for gentle heat
- 1–2 tablespoons fine sea salt or kosher salt Non-iodized, about 2%–3% salt by weight
- 4 cups filtered water Or enough to cover jars
- 1 zest of 1 lemon or 1–2 slices of lemon peel Optional, for brightness
- Fresh herbs for jar layering or serving: dill, parsley, or cilantro Optional
Instructions
Preparation
- Trim ends of the carrots and either shave them into thin ribbons with a vegetable peeler or use a mandoline to create thin slices.
- Make the brine by dissolving salt into warm filtered water, then allow to cool.
- Pack the jars: Add garlic, coriander or fennel, lemon peel, then pack the shaved carrots tightly, leaving about 1 inch of headspace.
- Pour the cooled brine over the carrots ensuring they are fully submerged, and place a weight on top.
- Ferment at room temperature for 3-7 days, tasting after each day for preferred tang.
- Once fermented to taste, move jars to the refrigerator to slow fermentation.
Pickled Carrot Salad Option
- For a softer flavor, roast carrots lightly at 400°F for 15–20 minutes or blanch them in boiling water for 2–3 minutes.
- Make a quick brine by combining water, vinegar, sugar, and salt. Heat until dissolved and cool slightly.
- Assemble by placing carrots in jars, pouring over the cooled brine to cover, and refrigerate.
Notes
Use non-iodized salts for clear fermentation. Refrigerated fermented carrots can last 1-3 months. Try adding spice mixes or fresh herbs for flavor variations.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 500mgFiber: 3gSugar: 4g
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