Servings: 1 quart 1x
Ingredients
- 1 lb. carrots, peeled and cut into sticks of similar size (or enough to tightly pack the jar)
- 1 Tbsp. unrefined, non-iodized fine sea salt
- ½ tsp. dried dill or 1 sprig fresh dill
- 3 cloves garlic, peeled and smashed
- Filtered water
Instructions
- Place the garlic, dill and salt into a quart-size mason jar.
- Pack carrot sticks, standing on end, into the jar as tightly as you can. This will prevent them from floating up the surface which increases your risk for spoilage. You want to keep them covered with liquid at all times during fermentation.
- Fill jar to within one inch of the top with filtered water, screw on the lid tightly and shake gently to mix.
- Remove the lid to check that all of your carrots are still submerged, then screw the lid back onto the jar very loosely and allow the jar to sit at room temperature (70 degrees F) for 3-5 days; try them at 3 days and see if you like their texture and sourness. If not, let them go another day and check again tomorrow and possibly the next. If your kitchen is warm (75-85 degrees F), you may only need to ferment the carrots for 3 days so keep an eye on them.
- Once you find your “bliss point” of crunch and sour, screw the lid on tightly and store in the refrigerator for up to 6 months.
Notes
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Nutrition Information
- Serving Size: 3 carrots
- Calories: 10
- Fat: 0 g
- Sodium: 220 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g