Lacto-Fermented Carrots (with starter culture)
Lacto fermented vegetables are coming back into our kitchens and we are very happy about that. Spring season is here and our fields and gardens are full of seasonal fresh veggies. Perfect timing to start preserving in the most natural way with lacto-fermentation.
Today we want to share with you our lacto-fermented ginger/thyme carrot recipe (recipe works for all root vegetables)
The way we ferment carrots is different from the way we ferment other vegetables. Since carrots are a root vegetable with more sugars than other vegetables, they need to be fermented differently to ensure a perfectly, preserved vegetable product. For this recipe we used already acidified SauerCrowd brine in addition to raw apple cider vinegar and a short fermentation time to produce naturally probiotic fermented carrots
Preparation time: 15 minutes
Equipment needed: Clean Glass jar (Volume min.500ml), Fermentation weight (or cabbage leave instead, weight scale, sauce pan (to boil water), mixing bowl
Water (in my experience, tap works just fine)
Raw apple cider vinegar
each 1/2 cup
Carrot sticks/slices (organic)
Unrefined Sea Salt
SauerCrowd Fermented Sauerkraut Brine (classic or golden kraut juice)
* additional herbs such as thyme can be added by choice (have to be anerobic during fermentation)
How to ferment
- 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 jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 70 ml of SauerCrowd Classic Kraut Brine and 80 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 10 grams of salt. Then add the 10 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 jars Place your fermentation weight in the jar making sure to submerge the carrot pieces and weight fully in the liquid.
- Close the jar with the lid and make sure you release potential gasing after every 2 days.
- After 5 days your fermented veggies are ready to be consumed. Place Jar in the fridge after that or leave outside for longer fermentation (makes the veggies more sour).
Shelf life is usually between 4 weeks and 3 months. Always use clean equipment when taking carrots out of the jar.
Did you make this recipe?
Find more fermentation inspiration online: https://sauercrowd.nl/blogs/how-to-ferment