Last week I made lacto-fermented carrots for the first time.
Any time I ferment something for the first time, I’ll do it in small jars and I usually do three variations with three different combos of herbs, spices, and veggies. I’ll write the ingredients on masking tape and label the jars. This gives me a better idea of what I like and/or what I need to do differently in the future.
But it’s also fun just to experiment for the sake of it.
And I’m glad I experimented with the lacto-fermented carrots because the results were NOT at all what I expected.
So for one jar, I made ginger carrots. Another I added just dill (without ginger). And for the third one I added green onions and garlic.
To my surprise, the lacto-fermented ginger carrots were my least favorite.
But I think I added a tad too much ginger. I added about a one-inch piece of ginger root which is a lot for such a small jar. Next time, I’ll add half of that (and I adjusted it to the recipe below).
I liked the addition of the green onions and garlic (though it didn’t wow me).
And I LOVED the dill.
I figured that would be the one I liked least. But that’s the fun of home fermentation!
Always experiment and find what works for you.
In the following recipe you’ll learn to make lacto-fermented carrots in 3 different ways – one jar with ginger carrots, one with dill and one with green onions and garlic.
The fermentation process gives off carbon dioxide and this can increase the pressure in the jars and even explode them if the pressure is not released. Simply open the jars once a day. You can also pour off some of the brine if it starts to rise towards the top of the jar.
Makes three 8 ounce jars
1. Combine carrots with salt and whey in a mixing bowl and squeeze firmly with hands for a few minutes to break down carrots and thoroughly mix in salt
2. Take one third of the carrot mixture and transfer it into three different bowls
3. Mix in ginger with one batch, dill with another and green onions and garlic with the last one.
5. Keep pressing until the brine rises above the level of the carrots.
6. Leave about an inch of space between the lid and the top of the brine.
7. Ferment at room temperature for 3-7 days, tasting every day until desired taste/sourness is reached, and then transfer to fridge.
Note: The fermentation process gives off carbon dioxide and this can increase the pressure in the jars and even explode them if the pressure is not released. Simply open the jars once a day. You can also pour off some of the brine if it starts to rise towards the top of the jar.
Have you ever made lacto-fermented carrots? What did you do differently? Please share in the comments below.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.