Fermented Carrots

* recipe image may have been created by generative AI

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Main
1 to fill jar Carrots, sliced into sticks or coins; peel optional, but wash thoroughly if leaving skin on

Brine
4 tsp Salt, non-iodized, without additives
2 cups Water

Spices
1 to taste Ginger Root, peeled and sliced (optional, for flavor)

Dissolve 4 teaspoons of non-iodized salt into 2 cups of water to make the brine. Stir until completely dissolved.
Wash the carrots thoroughly. Peel if desired. Cut into sticks or rounds, depending on your preference.
Optional: Add thin slices of fresh ginger root to the bottom of a clean jar for added flavor.
Pack the prepared carrots vertically or horizontally into the jar, leaving about 1 inch of headspace at the top.
Pour the brine over the carrots, ensuring they are fully submerged.
Use a fermentation weight or a small clean object to keep the carrots beneath the brine.
Cover the jar with a clean cloth secured by a rubber band or use a fermentation lid. Place the jar in a cool, dark place to ferment.
Begin tasting after 5 days. Ferment to your desired level of tanginess (typically 5–10 days).
Once fermented to your liking, cap the jar with a lid and refrigerate. The carrots will keep in the fridge for several months.

For extra flavor, try adding garlic, peppercorns, or herbs like dill to the jar.
If your kitchen is cool, fermentation may take longer. Taste regularly to check progress.
Always ensure vegetables are fully submerged to prevent mold.