Lacto Fermented Carrots

Sharing is caring!

Lacto Fermented Carrots along with fermented cabbage, are one of the easiest vegetables to use when you start making lacto fermented vegetables. Making fermented carrots is easy and requires no special equipment.

The first method will be fermented carrot sticks. All you need to do is to peel the carrots and cut them into carrot sticks about to 1/2 inch wide and 3 inches long. By cutting the carrots into sticks you get a nice pickle style crunchy snack which is just slightly soured with a slight “funk”.

The second method of lacto fermented carrots is slicing the carrots as thinly as possible with a mandoline. The thinly sliced carrots will give you a stronger ferment flavor than the fermented carrot sticks. The more heavily chopped your carrots are, the more you expose them to the fermentation process.

With these two methods of lacto fermented carrots, you will get two different Texture and flavors.

Recipe ideas

There is a wide variety of fermented carrot recipe that can be made based on this recipe.

• By adding ginger to the carrots, you will get fermented ginger carrots.
• Adding chili will give you a nice fermented spicy carrot
• Another option is to make carrot kraut by shredding the carrots instead of chopping them.

Adding flavors to Fermented Carrots

Adding spices to the fermented carrots will give them deep and slightly different flavors and will turn an average snacking experience into something more complex and interesting in terms of flavors.

Spices, herbs and add vegetables that work wall with fermented carrots are:

• allspice
• basil
• bay leafs
• celery
• chili
• dill
• fennel
• fennel seeds
• garlic
• ginger
• mint
• rosemary
• sage
• tarragon
• thyme

Lacto Fermented Carrots- recipe

To make this recipe you will need the following tools:

• food digital weight
• cutting board
• sharp knife or mandoline
• peeler
• large jar with top for fermentation

Ingredients

• carrots
• water
• salt

Instructions

1. Peel and chop the carrots in your personal choice (sticks or thinly as possible with a mandoline); just remember to keep them consistent, for even fermentation.
2. Transfer the chopped carrots into a glass jar.
3. Place the jar (with the chopped carrots inside) on the digital weight and reset the weight.
4. Add 6% kosher salt (6g of salt per 100g of water) to the jar.
5. Leave 3-5cm of space between the lip of jar and brine. Place a weighting stone on the top of the chopped carrots.
6. Close the jar tightly and set aside for 10 days. In the first three days, a pressure of 2CO is created inside and it is recommended to open and release the pressure twice a day.