Fermented Carrots

Perfectly light and pleasingly easy, pickled carrots are a great beginner ferment, and likely to be a longstanding favourite if this is your first time making them. All you need are carrots, garlic, salt, and 10 minutes of your time. After 3-7 days, you’ll have a bright and perky pickle!

These crunchy delights are great on their on their own, dipped in hummus, or chopped up into a salad. There are infinite flavour twists to try, such as:

• Ginger & lemon
• Jalapeños & garlic
• Sliced lemons (citrus-y with a touch of fizz)
• Garlic, garlic, garlic!
• Fresh rosemary

Don’t let the simplicity of this recipe detract from its greatness! These are a staple snack in my fridge. I hope you enjoy them too!

Fermented Carrots

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Ingredients

• 500ml salt brine (500ml unchlorinated water + 2 teaspoons dissolved non-iodized salt)
• 500g carrots, peeled and chopped into sticks
• 1-2 cloves garlic 
• Optional add-ons: 1-2 pieces of fresh items like ginger, chilli, or herbs. 1-2 teaspoons any dried spices like turmeric, paprika, and more.

Instructions

1. Combine 500ml unchlorinated water (e.g. filtered or boiled and cooled) with 2 teaspoons of non-iodized salt. If adding any dried spices, stir them into the brine.
2. Rinse the carrots gently in cold water (no need to scrub). You may leave the peel on.
3. Cut the carrots into the desired shape. For sticks, cut to about the width and length of your fingers for sticks. For coins, slice into 1/4 to 1/2 inch pieces.
4. Pack the carrots tightly into a jar allowing an inch of headspace.
5. Pour in the brine until the carrots are completely covered. If you wish, you can add a weight to keep the carrots submerged, such as a ferment weight, clean rock, or sandwich bag filled with water. Carrots are less buoyant so this isn't always necessary.
6. Seal the jay and put on a plate out of direct sunlight for 3-7 days. Burp the jar every day or so to release the pent-up gasses by quickly unscrewing and re-screwing the lid. (No need to do this if you have an airlock device).
7. On day 3, begin taste testing. The brine should be tangy, acidic, and the carrots will have a pickle-y taste and no longer taste raw. Leave longer if needed (I usually find a week is ideal).
8. Once to your liking, store in the fridge, where they will keep for up to 12 months.

Hot Tips

• Keep your carrots below the brine. This is the top tip for preventing mould! Carrots aren’t really buoyant so as long as you don’t see any poking above the brine, you often don’t even need a weight.
• Prevent effervescence (fizziness) by checking your ferment early on. Fizzy ferments are normal (and a sign that lactic acid is being produced). Refrigerate your ferment when the desired texture is reached
• Managing scum. The most common scum is kahm yeast – a whiteish layer of sediment that often floats on the brine surface. This happens often with carrot ferments, but they are still safe to eat. When the ferment is done, simply scoop the layer off (only do this pre-completion, as it will grow back). A cloudy brine and sediment at the bottom of the jar is a sign of a healthy ferment
• Dislike the taste or texture. Too soft? Too salty? Not to your liking? Before you throw those carrots out, salvage them. Shred into salads or chop into soups or curries or anything that can use a subtle salty addition