These fermented carrots are by far my favourite way to make fermented vegetables. Great for gut health, fermented veggies also make a crunchy, tasty topping to most savoury meals – I throw some on my stews, salads, and curries before serving, or enjoy them as a side with fish or meat.
The recipe below uses garlic, caraway and chili to flavour the carrots (though I usually omit the chilli as I’m not a fan of spicy food, my partner much prefers it with!) but you could try other flavourings here too – bay leaves, sliced ginger, peppercorns, mustard seeds. So many options depending on which flavours you like.
A few tips if you are new to fermenting:
When making fermented vegetables, it’s best to use organic or spray-free produce where possible to ensure that there are no pesticides present which may interfere with the fermentation process. If you don’t have organic vegetables, make sure to wash all of your produce thoroughly.
Make sure to use clean jars – I put mine through the hottest cycle in the dishwasher, but you could also sterilise them in boiling water.
The amount of time your vegetables will take to ferment will depend on many things; the temperature inside your house, the quantity you’ve made etc… Start checking after about 2–3 days. Your carrots will be ready when you open the jar and there is a sour (think vinegar-y) smell, and bubbles start to travel up the inside of the glass when tapped or moved. At this point, transfer to the fridge, where they will continue fermenting, but at a much slower pace.
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Serving size 1 oz/ 28 g
Allergy information for Gut-Healing Fermented Carrots
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 oz/ 28 g)
Net carbs2.2 grams
Calories from carbs 78%, protein 13%, fat 9%
Total carbs3.1 gramsFiber0.9 gramsSugars1.4 gramsSaturated fat0 gramsSodium897 mg(39% RDA)Magnesium6 mg(1% RDA)Potassium96 mg(5% EMR)
Ingredients (makes 8 servings)
- 3 medium or 5 small carrots (216 g/ 7.6 oz)
- 2 tbsp sea salt
- 1 L water (1 quart)
- 1 tbsp starter culture (whey from yoghurt, kefir, kombucha or sauerkraut)
- 1 large or 2 regular garlic cloves, minced
- 1 tsp caraway seeds
- Optional: 1 small chili, thinly sliced
Note: Carb count in fermented vegetables varies and depends on the level of fermentation (ie fermentation lowers the carb count).
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