Lacto-Fermented Carrots
Delicious lacto-fermented carrots, rich in probiotics, can be prepared in just 10 minutes, with an included spicy and herb-infused variation.
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Instructions
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Dissolve 2 teaspoons non-iodized salt in 3 cups filtered water to create the brine.
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Wash, peel, and trim 1 1/2 pounds of carrots, then cut them lengthwise into quarters suitable for pint jars.
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Tightly pack the prepared carrots into two clean glass pint jars, then pour the brine over them, ensuring full coverage.
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Loosely cover the jars with lids and place them on small plates. Allow them to ferment at room temperature for 24 to 48 hours.
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After 24 hours, check for active fermentation indicated by bubbles and a mild, sour smell.
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Once signs of active fermentation are present, transfer the jars to the refrigerator door for continued slow fermentation.
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The fermented carrots will be ready to eat 1 to 2 weeks after preparation.