Easy DIY Fermented Carrots
Have you fermented any foods yet???
When I first got into the wonderful world of fermentation
, I’ll admit, I went a tad overboard. I joined approximately 24,758 fermentation forums and decided to ferment everything. My husband would open a kitchen cupboard, only to be bombarded with beet kvass, ginger beer, or kimchi. The upstairs closets were full of kombucha, jun, and lacto-fermented lemonade. I even snuck some garlic fermented in honey in our bedroom closet! Luckily, he appreciates my passion for health and fermentation, and he knew I would share these delicious ferments with him once they were ready.
(Beet Kvass with Ginger and Orange Juice Pic)
Just over 2 years later, I am still obsessed with fermenting everything. I love the way it makes me feel. I’m a healthier, happier person than I was 2 years ago, with more energy and a fully-functioning gut. One of my favorite ferments to do is carrots. It is so simple; it’s easy to get your kids involved on this one!
DIY Fermented Carrots
Feature image: http://www.simplyscratch.com
You can use this recipe for almost any vegetable!
3-4 medium organic carrots (I leave the peel on)
1 organic garlic clove
1” knob of organic ginger root (peeled)
1 Tbsp sea salt (I use Pink Himalayan)
2 cups filtered water
1 quart size mason jar with lid
- Wash and cut carrots into 3” strips.
- Peel ginger and garlic, and cut into ½” chunks.
- Put garlic and ginger into your mason jar first, then add the carrots.
- Add 1 tablespoon of sea salt (You can add more salt or some whey as well).
- Add 2 cups of filtered water.
- Shake to mix the salt in evenly.
- Put a weight: cabbage leaf, etc. on top to hold carrots under brine.
- Put the lid on top (I use the white, plastic mason jar lids), and store in cupboard (out of direct sunlight) for 10-30 days.
- Put the jar in a bowl in case the brine overflows.
- Burp (let some CO2 out) every couple of days for the first week.
- They should start bubbling and have a nice pickled flavor and smell.
- Open and enjoy, store in fridge for months at a time!
(Kimchi, Sauerkraut, Fermented Carrots, Fermented Sweet Peppers)
**You may occasionally get kahm yeast (a white film) on top, you can scrape off and eat the veggies.
Another favorite of mine is fermented peppers. The coolest part about fermenting veggies is being able to enjoy your favorite, local vegetables all year long! Most people can their veggies, which unfortunately doesn’t leave as many of the nutrients and is time consuming. This recipe takes me less than 5 minutes, and adds even more yummy probiotics and vitamins to be enjoyed for months on end.
Why Eat Fermented Foods & Sauerkraut Recipe: http://thesnapmom.com/eat-fermented-foods-mason-jar-sauerkraut-recipe/
Grow Your Own Veggies: http://thesnapmom.com/urban-homesteading-part-1-growing-your-own-veggies/
Probiotics 101: http://thesnapmom.com/probiotics-101-by-dr-deanine/
About the Author
I teach HappyTummy Workshops
in West Michigan and recently started expanding to doing fermentation classes via Skype for people worldwide. When I’m not teaching, you can find me selling kombucha at the farmers’ market or going for a hike.