Lacto Fermented Carrots

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Carrots alone are very healthy and naturally sweet. Lacto fermented carrots are just as delicious but full of good bacteria called probiotics. All that is needed to make lacto fermented carrots is natural salt, filtered water, carrots and a container with lid. I like to ferment foods to increase brain, gut and immune health. This recipe can be used with almost all vegetables but the kids seem to like carrots the best. Lacto fermented foods include things like sauerkraut, kimchi and yogurt.

Start by washing and possibly peeling carrots if super dirty. If you want to make a lot or a little, it is up to you on how many to make. I have some carrots that have been stored during the winter and are almost ready to regrow, so I need to use them up.

Next, cut off the ends of the carrots and then cut into 1/2 inch in diameter slices by 3-4 inches in length.

Place the carrots in a sterilized glass jar. The carrots should be 2 inches below the rim.

In a large, half gallon glass jar, measure out 4 tablespoons of natural salt. I like sea salt or Redmond's salt.

Add warm filtered water to the jar to dissolve the salt. Fill up the jar to the bottom of the lid rim with the filtered water. I put a lid on the jar and give it a good shake to make sure all the salt is dissolved.

Then, pour the salty water into the jar full of carrots. Carrots should be just covered enough to the top of the carrot.

Add a weight or clean bag of rocks to make sure the carrots are not floating and are completely submerged. Any carrot exposed to direct air will get moldy. I like these glass jar weights.

The salt water should be close to the top of the jar but not overflowing.

Take a loose lid to cover the carrot jar. There are fermenting tops that can be used but not totally necessary. Aim to keep the jar covered but keep the insects out.

Keep the fermenting jars in a shallow dish or container to prevent overflow onto the counter. As the carrots ferment, they produce gases and bubbles that come out of the jar.

Try not to tighten the lid until after fully fermented. Exploded jars are not good.

Allow the carrots to ferment for at least a week at room temperature. In the winter, this can take longer with cool temperatures indoors, or it can be faster in the hot summer days.

I test a carrot by tasting it. It should start to taste less salty and more tangy with a hint as spice. Kind of like a pickle but not as vinegary.

If any fuzz, mold or spots are on the carrots or liquid, discard the batch.

Once it has been fermented, keep in an air tight glass container in the refrigerator.

It can last from 4 weeks to 6 months at the right temperature. This is because of all the good bacteria keeping it safe and healthy.

For more lacto fermented food, check out my sauerkraut recipe.

Lacto Fermented Carrots

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Lacto fermented carrots made with salt and water.

Prep Time 10 minutes

Additional Time 7 days

Total Time 7 days 10 minutes

Ingredients

• Carrots
• Salt
• Filtered Water

Instructions

1. Start by washing and possibly peeling carrots if super dirty. If you want to make a lot or a little, it is up to you on how many to make.
2. Next, cut the carrots into 1/2 inch in diameter slices by 3-4 inches in length.
3. Place the carrots in a glass jar. The carrots should be 2 inches below the rim.
4. In a large, half gallon glass jar, measure out 4 tablespoons of natural salt. I like sea salt or Redmond's salt.
5. Add warm filtered water to the jar to dissolve the salt.
6. Fill up the jar to the bottom of the lid rim with the filtered water.
7. I put a lid on the jar and give it a good shake to make sure all the salt is dissolved.
8. Then, pour the salty water into the jar full of carrots. Carrots should be just covered enough to the top of the carrot.
9. Add a weight or clean bag of rocks to make sure the carrots are not floating and are completely submerged. Any carrot exposed to direct air will get moldy.
10. The salt water should be close to the top of the jar but not overflowing.
11. Take a loose lid to cover the carrot jar. There are fermenting tops that can be used but not totally necessary.
12. Aim to keep the jar covered but keep the insects out.
13. Keep the fermenting jars in a shallow dish or container to prevent overflow onto the counter. As the carrots ferment, they produce gases and bubbles that come out of the jar.
14. Try not to tighten the lid until after fully fermented. Exploded jars are not good.
15. Allow the carrots to ferment for at least a week at room temperature. In the winter, this can take longer with cool temperatures indoors, or it can be faster in the hot summer days.
16. I test a carrot by tasting it. It should start to taste less salty and more tangy with a hint as spice.
17. If any fuzz, mold or spots are on the carrots or liquid, discard the batch.
18. Once it has been fermented, keep in an air tight glass container in the refrigerator.
19. It can last from 4 weeks to 6 months at the right temperature. This is because of all the good bacteria keeping it safe and healthy.

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