Fermented carrots is the first thing I think of when someone is first interested in fermented foods. It is a mild, delicious condiment that most people love to eat. Kids love fermented grated carrots. Even folks who don't care for sauerkraut like this. Our family eats fermented carrots on everything. We eat it with our breakfast eggs. We eat with salads and other vegetables. We eat it with savory dinners. It tastes amazing over any kind of tacos.
And the best thing about this fermented food is that it only takes a few days to be ready. My average time for fermented carrots is 3 days. If the weather is really cold, I will let it go a day or two more.The recipe is adapted from Sally Fallon's book Nourishing Traditions, an amazing resource for REAL food preparation. I, however, never use whey when I ferment my vegetables. The vegetable already have the beneficial bacteria. All you have to do is add the salt. Read more about why I do not use whey HERE.The main thing to know about making your own fermented foods is that it requires an anaerobic environment (no oxygen). You will need a completely airtight fermentation jar in order to have healthy and happy fermented food. And the best one that I have found comes from Pickl-It.com.
They have a wide variety of sizes to choose from. I have the large 5 Liter jar for making sauerkraut. I also have several 1 Liter jars for making smaller condiments and for storing my krauts in the fridge. They are easy to use, completely air-tight, and come fitted with an airlock.
The airlocks allow for the CO2 created by the fermentation to be released but keeps oxygen out. This keeps the lactic-acid bacteria happy and healthy.
You can check them out HERE.
Use Coupon Code : KATJASALT to get a FREE 1/2 pound bag of premium sea salt with your Pickl-It order. ***Minimum purchase $50 and must contain jar(s) either singles or doubles. Please add the 1/2 lb bag of salt to the cart in order to receive free bag.
What to learn more?Be sure to check out my post on Fermentation 101.
- 1 and ½ tsp unrefined sea salt (I use THIS one)
- 2 cups of filtered water
- 4 - 5 medium carrots, washed but not peeled (you will need 4 cups of grated carrots)
- 1 TBS grated fresh ginger
- Combine sea salt and water in a glass jar and mix until salt is completely dissolved. Set aside.
- Grate carrots and measure out 4 cups of grated carrots. Add grated ginger to carrots and place into fermentation jar. Press down firmly to pack down into jar and remove any air bubbles.
- Pour prepared salt brine over carrots until water level is just above the level of the carrots. Gently tap jar on the counter to remove any trapped air bubbles. Be sure to leave room in the jar as the carrots will release more liquid.
- Place airtight lid fitted with an airlock onto jar and allow to sit on counter for 3 days. Be sure to cover your fermentation jar to block out any light.
- Transfer to fridge when done. Enjoy!