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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.
Top Tips for Fermenting Carrots
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.
Hands-on Overall
Serving size 1 oz/ 28 g
Nutritional values (per 1 oz/ 28 g)
Net carbs2.2 grams
Protein0.4 grams
Fat0.1 grams
Calories14 kcal
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
Instructions
- Thoroughly wash the carrots, then peel and slice them.
- Place the chopped carrots in a large glass jar or two smaller jars. Top with the garlic, caraway and chilli.
- Make the salt brine by mixing one litre of lukewarm water with the sea salt and stirring until all of the salt is dissolved.
- Pour the starter culture evenly into the jars, and then pour in the salt brine. Make sure to cover the carrots completely with the brine.
- Place an airtight lid on your jars, and leave to ferment in a cupboard or on a shelf away from direct sunlight for 2-4 days. Store in the sealed jar in the fridge.
- The fermented carrots will last months. Fermented vegetables that have turned ‘bad’ will start to dull and even go grey in colour, may develop mould and will take on a really off, pungent flavour and smell.
Note: Carb count in fermented vegetables varies and depends on the level of fermentation (ie fermentation lowers the carb count).
Ingredients
- 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
Instructions
- Thoroughly wash the carrots, then peel and slice them.
- Place the chopped carrots in a large glass jar or two smaller jars. Top with the garlic, caraway and chilli.
- Make the salt brine by mixing one litre of lukewarm water with the sea salt and stirring until all of the salt is dissolved.
- Pour the starter culture evenly into the jars, and then pour in the salt brine. Make sure to cover the carrots completely with the brine.
- Place an airtight lid on your jars, and leave to ferment in a cupboard or on a shelf away from direct sunlight for 2-4 days. Store in the sealed jar in the fridge.
- The fermented carrots will last months. Fermented vegetables that have turned ‘bad’ will start to dull and even go grey in colour, may develop mould and will take on a really off, pungent flavour and smell.
Note: Carb count in fermented vegetables varies and depends on the level of fermentation (ie fermentation lowers the carb count).
Nutrition (per serving, 1 oz/ 28 g)
Calories14kcal
Net Carbs2.2g
Carbohydrates3.1g
Protein0.4g
Fat0.1g
Saturated Fat0g
Fiber0.9g
Sugar1.4g
Sodium897mg
Magnesium6mg
Potassium96mg
Detailed nutritional breakdown (per 1 oz/ 28 g)
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