Fermented Carrots

Name: Fermented Carrots
Ingredients: ten 1/2-ounce carrots (or enough to fill your jar), peeled and chopped; about 2–3 tablespoons fine salt; 4 cup water (or enough to cover your carrots)

Daisy Nichols|July 26, 2017 9:43 am EST

Fermented Carrots

4.5 (2 ratings)

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Giving a child, or yourself, a fermented carrot stick to snack on is so many levels up on a regular carrot in flavor, and of course in nutritional value. Just like I promised, this is fast slow food ready to grab and eat at any time. All the preparation is done before. Just peel and cut the carrots into rounds or sticks, depending on how you’d like to snack on them. I like rounds because they are bite-sized and perfect for munching on while I’m at the computer or watching TV. Sticks are great for dipping and also to give the kids to take with them as an on-the-run snack – often in the car. —Sharon Flynn, author of Ferment for GoodThe brine ratio should be roughly 3 percent.Preparation time: 5–10 minutesFermentation time: 1 weekEquipment: 1-liter (34-fluid ounce) jar, follower (see below), weight, your favorite flavor combination (see below)

Servings

5

Ingredients

ten 1/2-ounce carrots (or enough to fill your jar), peeled and chopped
about 2–3 tablespoons fine salt
4 cup water (or enough to cover your carrots)

Directions

Add your favorite flavor combination to the jar if you wish. Fill the jar with the carrots.
Make a brine with the salt and water (see below) and pour over the carrots, using as much as you need to cover them completely.
Follow and weigh them down (see below) and seal the jar.
They are ready to eat when you think they are delicious (about a week). When you’ve decided they are sour enough, pop them into the fridge for safekeeping. They’ll last for months like that.