Keto Fermented Carrots
Transform your snacking routine with these tangy, crunchy Keto Fermented Carrots—an enticing probiotic-rich side dish or topping that's perfect for a low-carb lifestyle! Packed with vibrant flavors from fresh dill, garlic, and peppercorns, this recipe uses a simple salt brine to naturally ferment carrots into a gut-friendly treat bursting with health benefits. With just 20 minutes of prep and no cooking required, these carrots become wonderfully zesty in just 5-7 days of fermentation. Enjoy them as a snack, toss them into salads for a pop of flavor, or serve them alongside grilled proteins to balance your meal with a refreshing crunch. Ideal for keto enthusiasts and fermentation novices alike, this recipe showcases an easy technique for preserving seasonal produce while enhancing its nutritional value.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Carrots
- 15 grams Sea salt
- 500 milliliters Water
- 2 pieces Garlic cloves
- 5 grams Dill
- 5 grams Peppercorns
Instructions
Start by washing the carrots thoroughly. If necessary, peel them to remove any imperfection or dirt on the skin.
Slice the carrots into sticks or rounds, depending on your preference.
Peel and lightly crush the garlic cloves.
In a large mixing bowl, dissolve the sea salt in the water to create a brine solution.
Pack the carrots tightly into a clean 1-liter jar. Tuck in the dill, garlic, and peppercorns as you go.
Pour the salt brine over the carrots, ensuring they are completely submerged. Leave at least 2 cm of space at the top of the jar to allow for expansion during fermentation.
Use a fermentation weight or a smaller jar filled with water to weigh down the carrots and keep them submerged.
Cover the jar with a fermentation lid or a clean cloth secured with a rubber band.
Store the jar at room temperature, away from direct sunlight. Let the carrots ferment for 5 to 7 days.
Check the carrots daily for taste and texture. The brine should become cloudy, and there should be a tangy aroma.
Once fermented to your liking, seal the jar with a proper lid and transfer it to the refrigerator.
The fermented carrots can be enjoyed immediately but will continue to develop flavors in the fridge.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7340 mg | 319% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 23.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1727 mg | 37% | |
*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.
