Fermented Carrots
Discover the irresistible tang and crunch of homemade Fermented Carrots—a probiotic-rich snack that's as nutritious as it is flavorful. This easy fermentation recipe combines vibrant carrot sticks with aromatic garlic, zesty ginger, and fresh dill for a burst of refreshing taste with every bite. Enhanced by a bay leaf and submerged in a simple salt brine, these carrots develop a lively, tangy profile over 5-7 days of fermentation, while remaining satisfyingly crisp. Perfect for beginners, this recipe requires no cooking and only minimal prep time, making it an excellent introduction to the world of fermentation. Serve them as a healthy snack, a side dish, or a garnish to elevate your favorite meals. Boost your gut health with these naturally fermented carrots that are as delicious as they are versatile!
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Recipe Information
Ingredients
- 500 grams Carrots
- 15 grams Non-iodized salt
- 500 milliliters Water
- 2 whole Garlic cloves
- 10 grams Ginger
- 1 whole Bay leaf
- 2 sprigs Fresh dill
Instructions
Begin by prepping your carrots. Wash 500 grams of carrots thoroughly. If desired, peel the outer skin for a cleaner appearance.
Cut the carrots into sticks about the size of your little finger (approximately 3 inches long and 0.5 inches thick) to ensure even fermentation.
In a small saucepan, add 500 milliliters of water and 15 grams of non-iodized salt. Stir the brine until the salt is completely dissolved and then let it cool to room temperature.
While the brine is cooling, prepare your flavoring ingredients. Peel and slightly crush 2 garlic cloves. Peel and slice 10 grams of fresh ginger into thin coins.
In a clean glass jar (about 1 liter capacity), add the prepared garlic, ginger slices, 1 bay leaf, and 2 sprigs of fresh dill at the bottom.
Pack the carrot sticks tightly into the jar, standing upright. Leave about an inch of headspace at the top of the jar.
Once the brine has cooled to room temperature, pour it over the carrots, ensuring they are completely submerged. You may need to use a fermenting weight or a clean stone to keep the carrots submerged.
Seal the jar with a lid or a fermentation airlock system, which allows gases to escape while preventing contaminants from entering.
Place the jar in a cool, dark place for about 5-7 days. The ideal fermentation temperature is between 65°F and 72°F (18°C - 22°C).
Check the carrots daily to ensure they remain submerged and taste them after 5 days. They are ready when they achieve the desired tanginess and crunch.
Once fermented to your liking, refrigerate the jar to slow down the fermentation process. These fermented carrots will keep for several months in the fridge, retaining their flavor and crunch.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 23.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1686 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.
