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Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet. Whether prepared as sticks or shredded (recipe here), it's an easy ferment to put together, and is ready to eat in a week or so! One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented. Dill or ginger are also good with carrot sticks. Carrots are even amazing without any herbs at all!
Carrots sliced lengthwise into quarters, trimmed to length desired
Optional:
A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar: 1.5 Liter Jar (Or double the recipe in a 3 Liter Jar)
Brine: 2%
Ferment: 7-9 days
Ingredients:
Carrots sliced lengthwise into quarters, trimmed to length desired
Optional:
A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar: 1.5 Liter Jar (Or double the recipe in a 3 Liter Jar)
Brine: 2%
Ferment: 7-9 days
Preparation:
- Layer any herbs under carrots in the Jar, packing snugly up to the shoulder
(approximately 2 lbs. carrots) - Add 2% brine to just cover the carrots.
- Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
- Leave at room temperature (68-72ºF) for 7-9 days.
- Move to the refrigerator and taste right away; a few more weeks in the refrigerator might be required to get a good "sour" all the way through.
We try to keep carrot sticks in the refrigerator for the kids, all the time. A healthy snack that curbs an appetite for sugar is always welcome at our house!