Fermented carrots are a crisp, tangy, and probiotic-rich snack — a simple way to bring gut-friendly bacteria into your daily diet. Naturally fermented in a light brine, these carrots develop a pleasant sourness and subtle crunch that pairs beautifully with rice dishes, salads, or even as a healthy snack on their own.
Ingredients (for a 1L Fermentation Jar)
- 600 g carrot sticks (about 3-inch long pieces)
- 20 g sea salt (1 tbsp)
- 300 ml filtered water (1½ cups)
Instructions
-
Prepare the Carrots
Wash the carrots thoroughly and cut them into even sticks, about 2–3 inches long. You can peel them if you prefer, but keeping the skin on helps encourage natural fermentation. -
Sterilize the Jar
Clean your 1L fermentation jar with hot water and let it air dry completely to avoid any contamination. -
Make the Brine
In a separate bowl, dissolve the sea salt in the filtered water. Add the carrot sticks to the jar, arranging them to minimize empty space. Place a glass weight on top to keep the carrots submerged, pour the brine over the carrots until they’re fully submerged. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
Seal with an Airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Ferment
Keep the jar in a warm, shaded spot (ideally 25–30°C / 77–86°F) for 4–6 days. -
Check Daily
Check once a day to ensure the carrots remain submerged, pressing them down gently if needed. Start tasting from Day 4 — they should have a tangy, slightly sour flavor with a crisp bite. -
Store and Enjoy
Once fermented to your liking, remove the glass weight and airlock. Replace the lid with a storage lid and refrigerate. The carrots will keep for up to 3 months.
Tips & Notes
- Salt Ratio: Around 3% brine (20 g salt per 600 g carrots + 300 ml water) helps preserve texture and flavor.
- Headspace: Always keep at least 2 inches for safe bubbling during fermentation.
- Airlock Lid: Lets gases out without letting air in — reducing the risk of mold.
- Fermentation Time: Warmer weather speeds things up; cooler slows it down.
- Storage: Refrigerate once fermented. The flavor will continue to deepen slowly in the fridge.
Final Thoughts
With just carrots, salt, and patience, you can create a refreshing, probiotic-rich ferment that’s both versatile and nourishing. Try mixing in a few garlic cloves or dill sprigs next time for added aroma and flavor!
