Fermenting your own food has never been so easy. Just 2 simple ingredients + 5 minutes of prep = fermented carrots the whole family will LOVE (and teeming with gut-friendly probiotics.)
- 4–5 carrots (about one pound)
- 1 quart water
- 1 tbsp sea salt
OPTIONAL ADD INS
- 1–2 cloves garlic, peeled and smashed
- a few sprigs of fresh dill
- 2–3 small hot peppers
- Make brine with one quart of water and one tablespoon of salt by stirring until all salt is dissolved.
- Wash and scrub carrots. Cut into sticks and tightly pack into into quart-sized wide mouth mason jar along with any optional add ins. Pour prepared brine over top, making sure to completely cover carrot stick. Leave at least one inch of head-space at top of jar.
- Place air-tight fermentation lid on top, wrap jar in kitchen towel, and set on counter for 2-7 days, depending on the temperature and your personal preference. Once carrots are to your liking, place in refrigerator.
I prefer to use airlock lids for fermentation to ensure that the fermentation remains anaerobic (no air gets in and no mold spores or other airborne microbes get in.) But if you do not have one, you can place any mason jar lid on it lightly (meaning don’t screw it on completely) so that air bubbles can escape as the pickles ferment.
I pack my carrots in tightly so they stay put and under the brine. If your carrots are sneaking up towards the top, you can use weight on top of your fermenting foods so they stay below the brine. I use glass fermentation weights made specifically for that purpose. I know some folks get creative and use rocks or other clean/sterile items.
Be sure to use chlorine free water as this could affect the living bacteria in your ferments.