Lacto-fermented Carrots (3 Ways) Recipe

Lacto-fermented Carrots (3 Ways) Recipe

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.

Course Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings 8-ounce jars

Calories 115kcal

Author Craig Fear

Cost $10

Ingredients

2 bunches carrots sliced or grated
1 TBSP sea salt
1 TBSP whey optional
1 one-inch piece ginger approximately 1 inch long, diced
1 clump dill
1 clove garlic chopped
1/2 bunch scallions chopped

Instructions

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
Take one third of the carrot mixture and transfer it into three different bowls
Mix in ginger with one batch, dill with another and green onions and garlic with the last one.
Press firmly into jars using a kitchen gadget with a blunted end such as this one or this one.
Keep pressing until the brine rises above the level of the carrots.
Leave about an inch of space between the lid and the top of the brine.
Ferment at room temperature for 3-7 days, tasting every day until desired taste/sourness is reached, and then transfer to fridge.

Notes

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.

Nutrition