These savory lacto-fermented carrots are SO delicious and super easy with just five minutes of prep time required! (P.S. The five days of fermentation time are so worth the wait.) 😉
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If you're a pickle or sauerkraut fan and you and want to mix things up a little in the snack department, you just have to try these fermented carrot "pickles". Fermented carrots pretty much look the same as regular carrot sticks and still have that awesome crunch to them, but they also have a savory, complex umami taste in them that is hard to describe. A little salty, a little sweet...kind of like pickles but perhaps a bit sweeter from the natural sweetness of the carrots.
And if you haven't made fermented vegetables before but want to give is a try, this is the one recipe I always recommend as a starting place. Why? It only takes 5 minutes of prep time and less than a week of fermenting time. And, the carrots themselves are able to pack into a jar and hold themselves in place, so you don't even need to buy any additional equipment like fermentation weights.
What is lacto-fermentation?
Similar to making sauerkraut or kimchi, these carrots are going to be fermented by way of "lactic acid fermentation"—or lacto-fermentation.
But don't worry if this sounds overly difficult or complicated; I assure you it is neither. Actually, fermented carrots are an awesome way to get your feet wet fermenting veggies. They are hard to mess up and require only a few ingredients.
If you make these and want to go further into the wonderful world of fermented foods, I highly recommend trying some homemade sauerkraut next. 😉
Did you know?
In case you're wondering, the term "lacto" in the case of fermenting vegetables has nothing to do with milk or dairy. Rather, it refers to the Lactobacillus bacteria that are at play here in the fermentation process.
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❤️ Why you'll love this recipe
- Great recipe for learning how to ferment vegetables
- Short fermentation time (about 5 days)
- Delicious, garlicky and savory flavor
- Travels well for meal prep lunches
- Super kid-friendly!
🌿 Ingredients
The two vegetables I used for this fermentation recipe are carrots (obviously) and fresh garlic. You'll only need a half a clove of garlic at the most as a little goes a long way here, and I also like to add some dried mustard seed which really adds to the savory quality of the recipe.
Note that you can use kosher salt or any other finely ground salt, as long as it doesn't contain any anti-caking agents and is not iodized, as both can affect the success and/or taste of the ferment.
And, make sure you're using fresh, non-chlorinated water when fermenting carrots or other vegetables.
Pro tip: If you don't have access to filtered water, you can boil tap water first and let it cool in order to remove the chlorine from the water.
See recipe card below for exact quantities.
📝 Instructions
Step 1: First, wash, trim and peel the carrots, and peel the garlic. Note that you might not use all of the carrots, but I like to start with about a pound to make sure I have enough to fill a small Mason jar tightly.
Step 2: Then, with clean hands, use a sharp chef's knife to cut the carrots into sticks and half of the garlic clove into thin slivers. Make sure the carrot sticks are as uniform in length as possible, and shorter than the height of the Mason jar.
Step 3: Place the garlic slivers and mustard seeds in the bottom of the Mason jar.
Step 4: Then, hold the jar on its side and pack the carrot sticks into it on their ends to fill it as tightly as possible. When it's full, see if you can fit a few more in so that none of them can move (this will help them stay submerged while they ferment without needing a weight.)
Step 5: Sprinkle the salt over the tops of the carrots.
Step 6: Slowly pour filtered water over everything. As you pour, the salt will disperse itself around the carrots.
Step 7: Keep filling the jar until the carrots are completely submerged under the water, but leave a little room at the top of the jar.
Close the jar loosely with lid and place in an area that's out of the direct sunlight at room temperature. (On a countertop or in a cabinet is fine.)
Pro tip: The ideal temperature for fermentation to take place is around 65-70°F, plus or minus 5°. If your room is on the cooler side, fermentation will be slower, and vice versa in a warmer room.
Step 8: Open the jar after 4-5 days and take a taste.
If you prefer a stronger flavor, keep fermenting and test again in another day or two. Once you're happy with the taste, place the covered jar in the refrigerator to end the fermentation process.
Salt ratio for fermented carrots
A quick side note here on salt and fermentation. Because we're using lacto-fermentation (or wild fermentation) here, we'll need to make sure to create the ideal environment. We want the Lactobacillus (good) bacteria to grow and crowd out any bad bacteria. And that process is accomplished through a very specific salt ratio of 2-5%.
To learn more about the science behind lacto-fermentation and how the amount of salt in this recipe was determined, you can learn more in this guide on how to ferment vegetables. But rest assured that you can feel confident using 2 teaspoons of sea salt for this recipe as written. This will ensure you're within the established salt ratio window in order to have predictable results with your ferment. 🙂
Troubleshooting
It's perfectly normal and expected to see some cloudiness develop in your ferment. If you see a white film develop on the top of the water (called kahm yeast), that's also quite normal and you can just skim it off when you see it.
If you see mold, strange colors or odors that seem "off", however, it's best to discard and try again with a new batch.
📋 Substitutions
As written, these lacto-fermented carrots are vegan, gluten free and dairy free. Here are some substitutions you can make if needed:
- Carrots - aim for fresh, local carrots (any variety), and organic if possible; other root vegetables you can use or supplement the carrots with include beets, turnips, radishes, and parsnips
- Garlic - leave out if you're not a garlic fan, or substitute with ginger
- Mustard seeds - feel free to leave out or substitute with a little fresh dill instead; both are delicious
- Sea salt - Himalayan pink salt or kosher salt are also good choices in addition to sea salt; just make sure not to use table salt as it often contains anti-caking agents which can interfere with the fermentation process, and iodine which can affect the taste of your ferment
- Water - use filtered, non-chlorinated water; if that's not an option, you can simply boil tap water first and let it cool in order to remove the chlorine from the water
📖 Variations
The possibilities are endless when it comes to fermented vegetable recipes! Here are a few delicious variations you can try with fermented carrots:
- Fermented ginger carrots - substitute the garlic with a little shaved or grated ginger for a delicious twist
- Fermented dill carrots - substitute the mustard seeds for a few sprigs of fresh dill, with or without the garlic
- Fermented garlic carrots - as written, this recipe does call for half a clove of garlic, but feel free to add more if you'd like a stronger garlic flavor (just keep in mind that a little really does go a long way in a ferment)
You can also mix up the carrots themselves:
- Fermented baby carrots - feel free to use baby carrots (just make sure to wash before use); you'll probably want to use a fermentation weight unless you can pack them in your jar tightly enough
- Fermented shredded carrots - shred a bunch of carrots by hand or in a food processor, or use a mandoline to slice thinly and prepare the recipe as written (use a fermentation weight to keep the carrots submerged); I love these on a burger or some avocado toast
🔪 Equipment
Okay, let's talk tools.
For most lacto-fermented vegetable recipes, the equipment needed is actually really simple.
A Mason jar or other glass jar with a lid is basically the only requirement. This is where your veggies will ferment at room temperature, and you can place the same jar in the fridge when they are ready (no need to transfer the carrots.)
If you'd like, you can buy special fermentation lids that will help let carbon dioxide gas escape from your ferment. However, they are not essential and a regular loosely tightened lid will be fine to allow a small amount of gas to escape. You can also buy fermentation weights to help keep veggies submerged under water during the fermentation process. As long as your carrots are packed tightly, though, you shouldn't need an additional weight.
You'll want to look for wide-mouth mason jars (as opposed to regular mouth mason jars.) The wider opening will allow for easier access as you place your vegetables in the jar to ferment. Also, it'll be much easier to grab them out for snacking later on. 🙂
In terms of size, pint sized Mason jars are ideal especially if you're just getting started fermenting. Once you're ready to make a larger batch, just switch to a quart sized Mason jar and double the ingredients.
🍱 Storage
Fermented carrots will stay good for up to 3-6 months in the fridge. They do not stand up well to freezing.
🎉 Top tip
Fermented carrots are a great way to get started with fermentation thanks to their quick ferment time and delicious savory and crunchy end result. As they ferment on your counter, you may notice some bubbling or cloudiness as the ferment progresses. Both are totally normal, and it's actually fun to watch along each day. As with all ferments, let your sense of taste and smell guide you, and enjoy the process! 🙂
💭 FAQ
Fermented carrots have a mild salty and savory taste and crunch similar to pickles but perhaps a bit sweeter due to the natural sweetness of the carrots.
The fermentation time required for carrots will vary depending on the specific salt ratio used and temperature of the room, but a good guideline is about five days, plus or minus a day or two.
Yes; carrots need to be fully submerged in a salt brine for successful fermentation to take place, at a salt ratio of 2-5% of the combined weight of the carrots and water.
It's perfectly normal and expected to see some cloudiness develop in your ferment. If you see a white film develop on the top of the water (called kahm yeast), that's also quite normal and you can just skim it off when you see it. If you see mold, strange colors or odors that seem "off", however, it's best to discard and try again with a new batch.
Homemade fermented carrots should last up to at least three to six months in a covered jar in the fridge.
🍳 Recipe
Fermented Carrots
Equipment
- Mason jar or other wide-mouth pint sized jar, with lid
- fermentation lids & weights optional (see notes)
Ingredients
- 1 pound carrots
- ½ clove garlic
- ½ teaspoon mustard seeds
- 2 teaspoons sea salt or kosher salt, finely ground (see notes)
- 1 cup filtered water (see notes)
Instructions
- Prep: Wash, trim and peel the carrots. Peel the garlic. With clean hands, use a sharp knife to cut the carrots into sticks and half of the garlic clove into thin slivers.
- Pack: Place the garlic slivers and mustard seeds in the Mason jar. Then, hold the jar on its side and pack the carrot sticks into it on their ends to fill it as tightly as possible, making sure they are all about equal height. The carrots should be about as high as the largest rim on the Mason jar. When it's full, see if you can fit a few more in so that none of them can move (this will help them stay submerged while they ferment without needing a weight.)
- Brine: Sprinkle the salt over the carrots, then slowly pour the water over everything until the carrots are completely submerged under the water, but leaving a little room at the top of the jar.
- Ferment: Close the jar loosely with lid and place in an area that's out of the direct sunlight at room temperature; on a countertop or in a cabinet is fine. Open the jar after 4-5 days and take a taste. If you prefer a stronger flavor, keep fermenting and test again in another day or two.
- Enjoy: Once you're happy with the taste, place the covered jar in the refrigerator to end the fermentation process, and enjoy!
Oliva Taveras
Thanks
Justin
Keep up the good work!