Low Sodium Fermented Carrots
Discover the perfect balance of tangy flavor and health-conscious eating with our Low Sodium Fermented Carrots recipe. These crunchy, gut-friendly delights are made with minimal sea salt, making them an excellent option for those watching their sodium intake. Infused with aromatic garlic, fresh dill, and a subtle hint of bay leaf, this recipe transforms simple carrot sticks into a probiotic-packed snack or side dish. Using a straightforward brine and natural fermentation process, these carrots develop a delightfully crisp texture and complex flavor over 7-10 days. Easy to prepare and packed with nutrients, these fermented carrots are not only a healthy addition to your diet but also a game-changer for meal prepping. Whether you're a seasoned fermenter or a beginner, this recipe is a must-try for adding delicious variety to your pantry.
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Recipe Information
Ingredients
- 500 grams Carrots
- 500 milliliters Filtered water
- 5 grams Sea salt
- 2 cloves Garlic cloves
- 5 grams Dill
- 1 leaf Bay leaf
Instructions
Start by preparing the carrots. Wash them thoroughly under running water. If the carrots are large, cut them into sticks about 2-3 inches long and roughly 1/2 inch in thickness to ensure they fit into the jar comfortably.
Peel and gently crush the garlic cloves to help release their flavor during fermentation.
In a clean wide-mouth jar, place the dill, garlic cloves, and bay leaf at the bottom.
Arrange the carrot sticks vertically in the jar, packing them tightly but leaving some space at the top of the jar to accommodate the fermentation weight and a fermentation lid if using.
In a mixing bowl, dissolve the sea salt in the filtered water to create a brine solution. Pour this brine over the carrots, ensuring that they are completely submerged.
Use a fermentation weight to keep the carrots under the brine, preventing them from being exposed to air.
Tightly close the jar with a lid or use a specialized fermentation lid to allow gases to escape while keeping air out.
Place the jar in a cool, dark, and dry place, such as a pantry or kitchen cupboard, for 7-10 days.
Check the carrots daily to ensure they remain submerged and see how the flavor develops. If scum forms on the surface, skim it off.
Taste the carrots after 7 days. If they have reached your desired tanginess, remove the weight, seal the jar with a regular lid, and transfer it to the refrigerator. The fermentation will slow down significantly, and the carrots will stay fresh for several weeks.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1666 mg | 35% | |
*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.
