These basically taste like normal carrots with a bit of tang.
A great ferment to start with!
The longer you wait to eat them after putting them in the fridge, the more tangy they get.
Don’t forget to save the extra juice to use for your next batch or add a
few spoonfuls to soups etc. It’s full of probiotics as well!
Fermented Carrot Sticks
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- 1 quart water
- 1-3 Tbsp. sea salt (I usually split the middle depending on how many carrots I use)
- 2-3 pounds carrots, cut into sticks
- Dissolve salt in water.
- Place the carrot sticks in the jar and pour the liquid over the carrots, leaving an inch at the top.
- If necessary, weigh the carrots down under the brine to keep them submerged.
- Cover the jar with a lid or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. (I usually let them ferment for about 3 days. The water gets cloudy and bubbly)
- Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the carrots age.
- As with adding any probiotics, start small (a couple small carrot sticks or a teaspoon of the liquid) and increase slowly. Although they are great for your gut and your health, increasing too fast may cause some digestive upset.
Grace Goals and Guts http://gracegoalsandguts.com/