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FERMENTED CARROTS (LACTO-FERMENTED CARROT STICKS)
Category: Side Dish - (694)
Origin: Middle East
Source: Luay Ghafari
Fermentation, specifically lacto-fermentation or lactic acid fermentation, entails immersing vegetables and/or fruits in a solution of brine (salt and water). Unlike pickling, which involves killing bacteria, fermentation follows a different approach.
Ingredients:
▢ 2 cups Fresh un-chlorinated water - Filtered or spring water - 475ml
▢ 1 tablespoon Kosher, pickling or sea salt - 17 grams
▢ 1 tablespoon Black peppercorns
▢ 1 tablespoon Coriander seeds
▢ 1 Bay leaf
▢ 2-4 Garlic cloves - Peeled
▢ 1-2 Bunches of baby carrots - enough to pack into the jar. Use peeled baby carrots or cut larger carrots into sticks.
Equipment:
- 1 Quart Jar – 32-ounce (~1L) Mason Jar
- Fermenting weight
- Fermentation airlock lid
- Regular canning jar lid
- Piece of cheesecloth
▢ 1 tablespoon Kosher, pickling or sea salt - 17 grams
▢ 1 tablespoon Black peppercorns
▢ 1 tablespoon Coriander seeds
▢ 1 Bay leaf
▢ 2-4 Garlic cloves - Peeled
▢ 1-2 Bunches of baby carrots - enough to pack into the jar. Use peeled baby carrots or cut larger carrots into sticks.
Equipment:
- 1 Quart Jar – 32-ounce (~1L) Mason Jar
- Fermenting weight
- Fermentation airlock lid
- Regular canning jar lid
- Piece of cheesecloth
Preparation:
- Prepare the Brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
- Prepare the Spice bundle. In a small cheesecloth square, bundle the loose spices. Tie the bundle with twine or simply make a knot.
- Prepare the jars. To each jar, add the garlic cloves, spice bundle, and bay leaf. Pack in the carrots.
- Carefully pour the brine solution.
- Add weight. Apply the fermentation weight (if using), making sure that everything is submerged in the brine.
- Add fermentation lid. Apply the fermentation lid to the top of the jar.
- Ferment. Ferment the carrots for 5 days away from direct sunlight. On day 5, taste the carrots. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar to the jar, close with a regular lid and place the fermented carrots in the fridge.
NOTES
If this is your first time fermenting, I highly recommend you read the short fermentation explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.
- It is imperative to keep all your equipment and supplies clean. This will help reduce the chance of contamination.
- This recipe is best made with the freshest carrots possible (organic produce and fresh vegetables are ideal for fermentation). Grow your own, or buy ones in bundles with the greens attached from the grocery store or farmers market. I wouldn’t recommend using baby carrots or any that have been pre-cut or pre-washed. You can use fresh chopped carrots that you have cut yourself.
- Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.
- Feel free to change up the aromatics. You can use herbs like fresh dill or cilantro. Mustard seeds, star anise and cumin seeds might also be interesting. Make these your own and get creative with the flavoring.
- Prepare the Spice bundle. In a small cheesecloth square, bundle the loose spices. Tie the bundle with twine or simply make a knot.
- Prepare the jars. To each jar, add the garlic cloves, spice bundle, and bay leaf. Pack in the carrots.
- Carefully pour the brine solution.
- Add weight. Apply the fermentation weight (if using), making sure that everything is submerged in the brine.
- Add fermentation lid. Apply the fermentation lid to the top of the jar.
- Ferment. Ferment the carrots for 5 days away from direct sunlight. On day 5, taste the carrots. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar to the jar, close with a regular lid and place the fermented carrots in the fridge.
NOTES
If this is your first time fermenting, I highly recommend you read the short fermentation explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.
- It is imperative to keep all your equipment and supplies clean. This will help reduce the chance of contamination.
- This recipe is best made with the freshest carrots possible (organic produce and fresh vegetables are ideal for fermentation). Grow your own, or buy ones in bundles with the greens attached from the grocery store or farmers market. I wouldn’t recommend using baby carrots or any that have been pre-cut or pre-washed. You can use fresh chopped carrots that you have cut yourself.
- Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.
- Feel free to change up the aromatics. You can use herbs like fresh dill or cilantro. Mustard seeds, star anise and cumin seeds might also be interesting. Make these your own and get creative with the flavoring.
