Low Carb Fermented Carrots
Elevate your snack and side dish game with these vibrant and tangy Low Carb Fermented Carrots, a gut-friendly powerhouse loaded with probiotics. Perfect for keto enthusiasts and health-conscious eaters, this simple recipe features crisp carrot sticks infused with the savory goodness of garlic and the fresh, aromatic notes of dill. With just sea salt, water, and minimal prep time, you'll create a satisfying, nutrient-packed fermented treat that’s as wholesome as it is delicious. Versatile and easy to make at home, these pickled carrots shine as a crunchy snack, enhance salads, or add a burst of flavor to your favorite dishes. Whether you're exploring fermented foods for their health benefits or seeking a low-carb option to spice up your meals, this recipe delivers both taste and nutrition with ease.
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Recipe Information
Ingredients
- 500 grams Carrots
- 15 grams Sea salt
- 500 milliliters Water
- 3 whole Garlic cloves
- 5 grams Dill
Instructions
1. Begin by thoroughly washing the carrots under cold running water to remove any dirt. Cut the carrots into sticks, approximately 4 inches long, to fit them nicely into a quart-size jar.
2. Place the cut carrot sticks into a large mixing bowl.
3. Prepare the brine by dissolving sea salt in 500 milliliters of water. Stir until the salt is fully dissolved.
4. Peel the garlic cloves and slightly crush them using the side of a knife.
5. Add the crushed garlic cloves and the dill to the bowl with the carrot sticks. Mix gently to distribute the aroma and flavors.
6. Pack the carrot sticks tightly into a clean quart-sized glass jar. Make sure they are standing upright and leave about 1 inch of space from the rim of the jar.
7. Pour the prepared saltwater brine into the jar, ensuring the carrots are completely submerged. If necessary, place a clean, small jar or a fermenting weight on top of the carrots to keep them submerged.
8. Cover the jar with a lid loosely or use a clean kitchen towel secured with a rubber band to allow gases to escape during fermentation.
9. Store the jar in a cool, dark place at room temperature, ideally between 60-72°F (15-22°C), for about 5-7 days.
10. Check the carrots regularly, ensuring they remain submerged. After 3 days, taste the carrots. Continue fermenting if a stronger tang is desired.
11. Once the carrots reach your preferred taste, seal the jar with a tight-fitting lid and store it in the refrigerator to halt the fermentation process.
12. Enjoy as a snack, a side dish, or a crunchy addition to salads and sandwiches.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7340 mg | 319% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1673 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.
