Fermented Baby Carrots
Elevate your snacking game with these tangy, probiotic-rich Fermented Baby Carrots—a simple yet flavorful recipe that combines crisp carrots with aromatic garlic, optional fresh dill, and a hint of peppery spice. Perfect for gut health enthusiasts, this recipe showcases a straightforward fermentation process where carrots are submerged in a brine made with non-iodized salt and water, transforming them into a vibrant, zesty treat over just a few days. With no cooking required, it’s an ideal introduction to fermentation for beginners. Serve these crunchy delights as a nutritious snack, a unique side dish, or as part of a charcuterie board for an added pop of flavor. Keywords: fermented carrots, homemade fermentation, probiotic snacks, tangy side dish.
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Recipe Information
Ingredients
- 500 grams baby carrots
- 15 grams non-iodized salt
- 500 ml water
- 2 whole garlic cloves
- 5 grams fresh dill (optional)
- 1 teaspoon whole black peppercorns (optional)
Instructions
Start by washing your baby carrots thoroughly under running water. If they have skins that seem tough, use a small brush to gently scrub them.
Prepare a clean glass jar (1-quart size is ideal). Ensure it is sterilized by washing in hot soapy water, rinsing, and drying completely.
Peel and lightly crush the garlic cloves using the side of a knife to release their flavor.
In a measuring cup, dissolve the non-iodized salt into the water to create a brine solution. Stir until the salt is fully dissolved.
Place the garlic cloves, optional dill, and peppercorns at the bottom of the jar.
Pack the baby carrots into the jar tightly, ensuring there is at least 1 inch of headspace from the top of the jar.
Pour the brine over the carrots, ensuring the carrots are fully submerged. You may need to weigh them down with a small, clean weight or a fermentation weight to keep them beneath the brine.
Seal the jar loosely with its lid, or cover with a cheesecloth secured by an elastic band, to allow gases to escape during fermentation.
Place the jar in a cool, dark place at room temperature (approximately 65-75°F or 18-24°C) for about 5-10 days.
Check the fermentation daily, opening the lid to release gases and pressing down any floaters if necessary.
After 5 days, begin tasting the carrots. When they reach your desired tanginess, seal the jar with its lid and transfer it to the refrigerator to slow the fermentation process.
Enjoy these tangy fermented baby carrots as a snack, a side dish, or as part of a platter.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6805 mg | 296% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 23.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
