Fermented Carrots (Lacto-fermented Carrot Sticks)

Fermented carrots, garlic, bay leaf and spices in a mason jar.

5 from 5 votes

Fermented Carrots (Lacto-fermented Carrot Sticks)

This easy Fermented Carrots recipe serves as an excellent introduction to the world of fermentation. Whether you're a novice or a seasoned fermenting enthusiast, this post covers all the essentials, including equipment and safety tips. With just a handful of basic and fresh ingredients, along with some patience, you can make this delightful lacto-fermented carrot recipe.

Prep Time15

Ferment Time5

Total Time5 15

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings per jar

Author: Luay Ghafari

Cost: $5

Equipment

1 Quart Jar – 32-ounce (~1L) Mason Jar
Fermenting weight
Fermentation airlock lid
Regular canning jar lid
Piece of cheesecloth

Ingredients

2 cups Fresh unchlorinated water - Filtered or spring water - 475ml
1 tbsp Kosher, pickling or sea salt - 17 grams
1 tbsp Black peppercorns
1 tbsp Coriander seeds
1 Bay leaf
2-4 Garlic cloves - Peeled
1-2 Bunches of baby carrots (1-2 lbs) - enough to pack into the jar. Use peeled baby carrots or cut larger carrots into sticks.

After Fermentation is Complete

1-2 tbsp White vinegar (Optional)

Instructions

Prepare the Brine. In a large measuring cup or jug, combine 2 cups Fresh unchlorinated water with 1 tbsp Kosher, pickling or sea salt. Mix well to dissolve the salt.
Prepare the Spice bundle. In a small cheesecloth square, bundle 1 tbsp Black peppercorns and 1 tbsp Coriander seeds. Tie the bundle with twine or simply make a knot.
Prepare the jars. To each jar, add 1 Bay leaf, 2-4 Garlic cloves, and the spice bundle. Pack in 1-2 Bunches of baby carrots (1-2 lbs). 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 at least 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 1-2 tbsp White vinegar (Optional) 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.

A note on the vinegar. At the end of the fermentation process, I like using neutral white distilled vinegar. Adding vinegar is optional, but I recommend it as it helps balance out the flavor and will also help with preserving the carrots for longer in the fridge.

Nutrition