Fermented Probiotic Carrots
These carrots are one of the fastest and best tasting, plus they’re 75% cheaper than store bought!
They are Easy to make,
Kids love them.
what is it?
Fermented carrots are a naturally fermented food that is rich in beneficial bacteria. Unlike pickled carrots which are preserved with vinegar.
Only takes 15-20 minutes to prep, and they ferment faster than other veggies, which I’m assuming is due to their natural sugar content that speeds the fermentation process. Plus, it’s so much fun to watch them bubble as they ferment!
You have to burp it daily to release the gases... Store in a warm area of the kitchen for 3-7 days, "burping" (opening the lid to allow gas to escape) daily.
By day 3-4 You can eat the carrots. If you want it more sour then you wait longer. But you can adjust the time to your liking.
Store fermented carrots in the fridge (no need to burp once fermentation is complete).
Keep the carrots completely submerged in brine you don't want MOLD!
- Temperature matters. Carrots will ferment faster in a warm kitchen and more slowly in a cool one. I've found that cool room temperature (about 68 F) is the optimal temperature for my preferences.
- They're done when they taste right to you. Your carrots will become increasingly sour the longer you let them ferment. So, if you prefer a milder version, you might try them around week 2 or 3.
- 1 1/2 pound carrots peeled and sliced (length should be about 3/4 the height of a pint size mason jar)
- 2 cups water
- 1 1/2 tsp sea salt
- 2 large cloves garlic peeled and partially smashed
- 2 bay leaves these are said to help fermented veggies maintain some of their crisp
- other optional ingredients: dill ginger, or other fresh herbs/spices
- 2 pint sized Mason jars
Prepare the vegetables.
- Slice the carrots into ¼-inch thick sticks, and then arrange them length-wise into a quart-sized jar.
Prepare the brine.
- Whisk salt into water, and then pour over the vegetables.
Ferment the carrots.
- Place a glass weight over the vegetables so that they remain submerged under brine, and then seal the jar tightly. Allow the carrots to ferment about 4 weeks, then transfer to the refrigerator where they'll store for up to 6 months. And enjoy!
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