I’m always in search of good things for my kids to munch on. Since they like pickles and carrots, I figured I’d give pickled carrots a try. This is probably the easiest fermented food to make, because of carrots’ firm texture and not a lot of variation with the final result. Just slice the carrots, add spices and brine. Unlike mushrooms, that absorb moisture in ways not always predictable, or cucumbers that might or might not turn out crunchy – you are guaranteed to get crisp tangy deliciousness that you’ll keep craving again and again.
The leaves are normally used to add tannins, which make fermented vegetables crispier. It’s not necessary to use them with carrots since pickled carrots are unlikely to get soft but I haven’t tried without. Some people use black tea or oak leaves, easier to come by in the winter time.
HOMEMADE LACTO FERMENTED CARROTS
- 2 grape, raspberry or cherry leaves
- 5 or 6 carrots, sliced across
- 3 garlic cloves
- 2 tablespoons pickling spices (peppercorns, mustard seeds, dill seeds, or whatever you like)
- 2 tablespoons of already made pickle juice or sauerkraut juice (optional)
- 2 tablespoons fine sea salt
- 1 pint filtered water
Instructions
- Put one leaf on the bottom of a quart mason jar.
- Fill the jar with carrots, garlic, pickling spices.
- Put pickle or sauerkraut juice, if using.
- In a separate pint jar, shake salt and water until salt is dissolved (this is your brine).
- Pour the mixture over the carrots so that the carrots are completely covered with brine. Leave 1.5 inches between the top of the liquid and the lid.
- Cover tightly and leave on the counter for 3-5 days, or until you stop seeing active bubbling. Burp daily (to allow gases to escape).
- Keep in the fridge for up to a year.
Lacto Fermented Carrots
Ingredients
- 2 grape, raspberry or cherry leaves
- 5-6 carrots peeled and sliced across
- 3 garlic cloves
- 2 tablespoons pickling spice peppercornds, mustard seeds, dill seeds, or whatever you like
- 2 tablespoons pickle or sauerkraut juice optional
- 2 tablespoon fine sea salt
- 1 pint filtered water
Instructions
- Put one leaf on the bottom of a quart mason jar.
- Fill the jar with carrots, garlic, pickling spices.
- Put pickle or sauerkraut juice, if using.
- In a separate pint jar, shake salt and water until salt is dissolved (this is your brine).
- Pour the mixture over the carrots so that the carrots are completely covered with brine. Leave 1.5 inches between the top of the liquid and the lid.
- Cover tightly and leave on the counter for 3-5 days, or until you stop seeing active bubbling. Burp daily (to allow gases to escape).
- Keep in the fridge for up to a year.
2 comments
what if i don’t have these leafs, I’ve seen them in pickling recipes but i can never find them…
Hi Susanna, the leaves are not a necessity, they are often used in fermenting vegetables to keep them crispier but carrots don’t really get soggy, I just use them whenever I have them. Happy fermenting! 🙂