Fermented Carrots
Published: Jun 20, 2025
Image info
Ingredients
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)
Directions
- 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.