Carrots are great on their own for snacking. But fermenting them takes it up a notch or two or three. Fermenting seems daunting, but it’s actually really simple and is a safe and great way to eat your veggies AND get a healthy dose of probiotics. Once fermented, they will stay good in the fridge for up to a year, although my guess is they will be gone within a week. I am currently reading The Art of Fermentation by Sandor Ellix Katz. I’m completely enthralled with the simplicity and history behind this beautiful and healthy technique. So I guess this is fare warning, because there’s a lot more fermentation recipes coming down the pipe as they say.
1 T. kosher (no iodine) salt
2 c. water (non-chlorinated)
1 t. black peppercorns
½ c. fresh dill stems
1 t. dried ground turmeric
1 lb. carrots, washed, trimmed, peeled and cut into sticks
1 glass quart jar and lid
1 rubber band
1 piece of cheesecloth
- In a pitcher or bowl, whisk the salt and water together. As you’re preparing the rest, give it a stir every couple minutes and by the time you’re ready for it, the salt will probably have dissolved completely.
- Add the peppercorns, dill and turmeric to the empty glass jar.
- Add the carrots in, trying to get the carrot sticks to stand up in the jar.
- Pour the water/salt solution over the carrots. This should fill the remaining space in the jar, and the carrots should be completely submerged in the liquid by at least 1 inch. Technically they just need to be completely submerged.
- Cover jar with the piece of cheesecloth and secure with the rubber band.
- Place jar on a plate or bowl (just in case there is any bubbling over) out of direct sunlight and label with the date. Let carrots ferment 7-10 days or until bubbling stops and they taste tangy. This could take less time if your kitchen is hot and more time if your kitchen is cold. It is fun to taste them once a day and see how they progress.
- After they are done fermenting, you can take the cheesecloth off, put on a proper lid and keep them in the fridge for up to a year. They will continue to increase in flavor but might lose a bit of color as time goes by.