Easy Recipe for Fermented Carrots | Naturally Fermented Carrot Sticks
The way we ferment carrots is different from the way we ferment other vegetables. Since carrots are a root vegetable with more sugars than cruciferous vegetables, they need to be fermented in a different way to ensure a safe, preserved vegetable product. For this recipe we used already acidified, probiotic sauerkraut brine in addition to raw apple cider vinegar and a short fermentation time to produce naturally probiotic fermented carrots.
This method of fermentation is more similar to yogurt fermentation than it is to sauerkraut fermentation… but here we are culturing clean vegetables with natural sauerkraut brine and ACV instead of using laboratory grown starter cultures.
Naturally Fermented Carrot Sticks
For this recipe you will need some naturally fermented sauerkraut brine, apple cider vinegar and a bit of salt. We of course utilized some of our left over Cultured Guru Sauerkraut brine and Cultured Guru Fermentation Salt for this recipe.
I really like this apple cider vinegar:
Mastering Fermented Foods
If you're going to master fermentation you'll need to use weight measurements for your fermentation ingredients. That means you need a kitchen scale. In order to select for the best probiotic bacteria (the ones that are actually beneficial) in your ferments, you must weigh salt to create a specific salt concentration. Weighing salt is the only way to create a salt concentration that will select for only probiotic microbes to thrive. You can read more about why you must weigh your salt here.
We Recommend either one of these scales:
Easy Fermented Carrots
Prep Time: 15 minutes; Total Time: 48 hours
Makes 10 Servings
- Wash your fermentation equipment (jar, weight and lid)
- Wash your chopped carrots in cool water.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale. Note: Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
- Add chopped carrots into the bowl on your scale until the scale reads 200 grams.
- Remove the bowl from your scale. Add two cups of boiling water to the carrots and blanch for 3 minutes. Immediately remove carrots from the boiling water after three minutes, and put aside.
- Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 175 grams of Cultured Guru Sauerkraut Brine and 75 grams of apple cider vinegar to the jar.
- Add the 200 grams of carrots, into the mason jar.
- Place a small bowl on your scale and tare/zero the scale. weigh out 5 grams of salt. Then add the 5 grams of salt to the jar of carrots.
- Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes.
- Remove the silver standard mason jar lid. Place your fermentation weight in the jar making sure to submerge the carrot pieces and weight fully in the liquid.
- Secure the standard mason jar lid, or your airlock lid to the mason jar.
How to Care for Your Fermented Foods
Easy Naturally Fermented Carrots
This is a different kind of vegetable fermentation: You are culturing the carrots using sauerkraut brine, so you only need to ferment them for 48 hours, then place them in the fridge.
Always Trust your sense of smell: Fermented carrots should smell pleasantly sour and a bit carrot-y. Never eat anything that smells repulsive.
Never eat anything that had mold growing on it: By following directions you should not encounter this problem.
Taste test at 48 hours: If you prefer the Carrots to be more tart and sour, let them sit in the refrigerator for a few days before eating.
What Temperature Should I Keep My Fermented Carrots At While Culturing?
Keep your fermenting carrots at a temperature between 70-80 degrees F. Keep out of direct sunlight
How Long Should the Carrots Ferment?
Since this is a fermentation with added cultures from the sauerkraut brine, you should only ferment the carrots at room temperature for 48 hours max. Then place the carrots in the refrigerator.
Do I Need to Refrigerate the Carrots?
YES. After fermenting place a regular mason jar lid on the jar and refrigerate. Consume within 3 months for full probiotic benefits!