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
- Into a quart-size mason jar, place the garlic, dill, and salt
- Pack carrot sticks, standing on end, into the jar as tightly as you can. This will prevent them from floating up to the surface, which increases the risk for spoilage. The carrots should be covered completely with liquid at all times during fermentation.
- Fill the 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 the 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 on the third day and check if you like their texture and sourness. If not, loosely re-cover the jar and check again the next day and possibly the day after that. If your kitchen is warm (75-85 degrees F), you may only need to ferment the carrots for 3 days total, so keep an eye on them and check them often.
- Once you find your “bliss point” of crunch and sour, screw the lid on tightly and store the fermented carrots in the refrigerator for up to 6 months.
Notes
Use filtered or spring water: Chlorine can inhibit the naturally occurring beneficial bacteria needed for fermentation. If filtered water isn’t available, bottled spring water is the best alternative. Avoid distilled water.
Choose non-iodized salt: Unrefined sea salt or kosher salt works best. Avoid iodized table salt, which can interfere with the fermentation process.
Pack the carrots tightly: Arranging the carrot sticks snugly in the jar helps keep them submerged beneath the brine, creating the ideal environment for successful fermentation.
Ferment at room temperature: Store the jar out of direct sunlight in a spot that’s approximately 60°F to 70°F. Warmer temperatures speed up fermentation, while cooler temperatures slow it down.
Check the jar daily: It’s normal for the brine to become cloudy and for bubbles to form as fermentation progresses. Daily checks also make it easy to ensure the carrots remain beneath the brine and to begin tasting around day 3 or 4 until the preferred balance of tanginess and crunch is reached.
Optional fermentation equipment: A quart-size mason jar and lid are all that’s needed for this recipe. Fermentation lids with one-way air valves and fermentation weights can make the process more convenient, but they aren’t necessary for a successful batch.
Nutrition Information
- Serving Size: 3 carrots
- Calories: 10
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 220 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 0 mg