Fermented carrots are a delicious and healthy addition to any diet. They are rich in probiotics and have a unique flavor that is both tangy and slightly sweet. In this recipe, fresh raw carrots are combined with dill, garlic, and ginger to create a flavorful and nutritious snack.
To begin, the carrots are peeled and cut into sticks, and then loaded into a quart-sized jar with the other ingredients. A saltwater brine is added to the jar, and a glass fermentation weight is used to keep everything submerged. The jar is then left to ferment at room temperature for 7-21 days, depending on personal preference. After the fermentation period, the jar is stored in the refrigerator for long-term use.
Key Takeaways
- Fresh raw carrots, dill, garlic, and ginger are combined to create a flavorful and nutritious snack.
- A saltwater brine and glass fermentation weight are used to ferment the ingredients in a quart-sized jar.
- The jar is left to ferment at room temperature for 7-21 days, and then stored in the refrigerator for long-term use.
Ingredients Needed
To make these wild fermented carrots, the following ingredients are needed:
- Fresh raw carrots (peeled and cut into sticks)
- Fresh dill (stems removed and minced)
- 2-4 peeled whole garlic cloves
- Optional: fresh ginger slices
- Salt (one tablespoon of fine salt for every one and a half cups or 350 milliliters of water)
It is important to use a salt that does not contain anti-caking agents, as these chemicals can cause the fermentation to fail. The best salt to use is one whose ingredients say salt and only salt. It is also recommended to use a quart or liter-sized jar that has been washed in hot soapy water.
Once the carrots, dill, garlic, and optional ginger are loaded into the jar, a saltwater brine is made by adding one tablespoon of fine salt to one and a half cups or 350 milliliters of water. The brine is then poured over the carrots and a glass fermentation weight is placed on top to keep everything submerged.
The jar should be kept on the counter at room temperature for the fermentation period, which can vary from 7-21 days depending on personal preference. During the first week, it is important to keep an eye on the fermentation and remove any floaters or mold that may develop. Once fermented to your preference, the weight is removed and the jar is tightly sealed and transferred to the refrigerator for long-term storage.
Salt Selection
To make the brine for the wild fermented carrots, it is important to choose the right kind of salt. The speaker advises against using salt that has anti-caking agents added, as these chemicals can cause fermentation to fail. The best salt to use is one that only contains salt as an ingredient.
The speaker recommends adding one tablespoon of fine salt to one and a half cups or 350 milliliters of water to make the brine. If using a digital scale, the salt should be weighed out to 18 grams for best accuracy. It is important to read the ingredient label of the salt to ensure that it does not contain any anti-caking agents.
Once the saltwater brine is made, it should be poured over the carrots and the glass fermentation weight should be placed in the jar. The jar should be kept on the counter at room temperature for the fermentation period, which can vary depending on personal preferences.
During the fermentation period, it is important to keep an eye on the fermentation within the first week. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted, and the brine will become cloudy and sometimes a little brownish in color. This is normal and indicates that the beneficial bacteria are proliferating.
It is important to check the ferment daily for any new floaters during this bubbly time. Any mold that appears should be removed with a clean spoon to avoid any potential future mold. The pH of the fermentation should also be checked during the first five to seven days to ensure that the fermentation is taking hold.
Once fermented to personal preference, the glass weight should be removed and the jar should be tightly sealed before being transferred to the refrigerator for long-term storage. The wild fermented carrots will last for many months in the refrigerator.
Preparation of Jar
To prepare the jar for wild fermented carrots, one must wash it in hot soapy water. The jar should be a quart or liter-sized jar. After washing, peel the carrots and cut them into sticks that will fit easily into the jar, leaving two to three inches or five to seven centimeters of headspace. Cut the carrots into a thickness that is not too thin, as it could become too soft during the fermentation. Add fresh dill, peeled whole garlic cloves, and optionally fresh ginger slices. The jar should be loaded with the carrots with the jar on its side. Once loaded, squeeze in more carrot sticks into the gaps until it’s extra tight.
To make the saltwater brine, add one tablespoon of fine salt to one and a half cups or 350 milliliters of water. The best salt to use is one whose ingredients say salt and only salt. Do not use salt that has anti-caking agents added because these chemicals can cause a fermentation to fail. Pour the brine over the carrots, and add a glass fermentation weight to the jar. The jar should be pretty full after adding the weight.
The fermentation period can vary depending on personal preferences. The short end of the fermentation period can be 7-8 days, while the long end can be 14-21 days. The fermentation period should be at room temperature between 70 and 80 degrees or 21 to 27 Celsius. Once fermented on the counter to your preference, remove the weight and tightly place the lid back on the jar. Transfer to the refrigerator for long-term storage where they will last for many months.
During the first week, it is important to keep an eye on the fermentation. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted. The brine will become cloudy and sometimes a little brownish in color. This is normal and okay. The cloudiness indicates the beneficial bacteria are proliferating, and the muting colors indicate the pH is dropping. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation. Check on the ferment daily for any new floaters during this bubbly time.
It is important to keep a daily eye on things during the first week. If there are any new floaters, remove them with a clean spoon to avoid any potential future mold. If mold is present, remove it with a clean spoon or paper towel. pH reading of the fermentation can also be taken to track its development. By day one, the pH will read above 4.5, which is considered more of a neutral pH. By day 3-4 and no later than day 5, the pH should drop below 4.5, becoming acidic. A pH of 4.5 or lower, preferably even between 3 and 4.0, is what is called the safety zone. The beneficial bacteria such as Lucina stock and lactobacillus feed on the natural sugars in the carrots during this time.
Preparation of Carrots
To prepare the wild fermented carrots, fresh raw carrots are required. The skin of the carrots is peeled off and cut into sticks, leaving two to three inches or five to seven centimeters of headspace. The thickness should not be too thin as it may become too soft during the fermentation process. Fresh dill, peeled garlic cloves, and optionally some fresh ginger slices are added to the jar. The jar is then loaded with the carrots, and the gaps are filled with carrot sticks until it is extra tight.
The next step is to make the saltwater brine by adding one tablespoon of fine salt to one and a half cups or 350 milliliters of water. The brine is poured over the carrots, and a glass fermentation weight is placed in the jar to ensure that everything, including the weight, is submerged. The jar is left on the counter at room temperature for the fermentation period, which can vary from 7-21 days, depending on personal preferences.
During the first week, the most changes occur, and it is important to keep an eye on the fermentation. The carrots will transition from a bright and vibrant color to slightly muted, and the brine will become cloudy and sometimes a little brownish in color, indicating that the beneficial bacteria are proliferating. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation.
It is recommended to check on the ferment daily for any new floaters during this bubbly time. If floaters are left unattended, they may mold and cause the fermentation to become unsafe. A pH reading of the fermentation can also be taken during the first five to seven days to track its development. The pH should drop below 4.5 by day 3-4, becoming acidic, which is considered the safety zone.
Once the fermentation period is complete, the glass fermentation weight is removed, and the jar is tightly sealed with a lid. The fermented carrots can be transferred to the refrigerator for long-term storage, where they will last for many months.
Preparation of Dill
To prepare the wild fermented carrots with dill, fresh raw carrots are needed, along with fresh dill. If garden dill is not available, it can be found in a package at the grocery store. Two to four peeled whole garlic cloves and optionally some fresh ginger slices are also needed. Lastly, salt is needed to make the brine, but it is important to use a salt that does not have anti-caking agents added, as these chemicals can cause fermentation to fail.
To start, a quart or liter-sized jar should be prepared by washing it in hot soapy water. The carrots should then be peeled, and the skin should be removed, as it is a bit tough and bitter. Next, the carrots should be cut into sticks, leaving two to three inches or five to seven centimeters of headspace. The dill stems can be cut off and added to another meal, but they can also be added to the jar.
It is easiest to load the carrots with the jar on its side, and the peeled garlic cloves and optional ginger slices should be added periodically. Once the jar is loaded, more carrot sticks should be squeezed into the gaps until it is extra tight.
To make the saltwater brine, one tablespoon of fine salt should be added to one and a half cups or 350 milliliters of water. The brine should be poured over the carrots, and a glass fermentation weight should be added to the jar. The weight is important to prevent the carrots from floating up and becoming susceptible to mold and other pathogens that can cause the food to spoil.
The jar should be kept on the counter at room temperature for the fermentation period, which can vary depending on personal preferences. Once fermented to the desired preference, the weight should be removed, and the lid should be tightly placed back on the jar. The jar should then be transferred to the refrigerator for long-term storage, where it will last for many months.
It is important to keep an eye on the fermentation within the first week, as this is when the most changes will occur. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted. The brine will become cloudy and sometimes a little brownish in color, which is normal and okay. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation.
During this bubbly time, it is important to check on the ferment daily for any new floaters. If any mold or other issues are spotted, they should be removed with a clean spoon or paper towel. It is also helpful to take a pH reading of the fermentation during the first five to seven days, as the pH will tell whether or not the fermentation is taking sound hold or if it’s floundering. A pH of 4.5 or lower is considered the safety zone, and it is important to keep the fermentation within this range to ensure its safety and quality.
Loading the Jar
To begin the fermentation process for wild fermented carrots, the jar must be prepared by washing it with hot soapy water. The recipe calls for fresh raw carrots, dill, garlic cloves, and optionally fresh ginger slices. The carrots should be peeled and cut into sticks, leaving two to three inches or five to seven centimeters of headspace to fit easily into the jar and leave room for a fermenting weight and brine. The dill can be added minced up in another meal, but it can also be added to the jar. The peeled garlic cloves can be added periodically, and the ginger slices can be added optionally. The jar should be loaded with the carrots on its side, and the gaps should be filled with carrot sticks until it’s extra tight.
To make the saltwater brine, one tablespoon of fine salt should be added to one and a half cups or 350 milliliters of water. The brine should be poured over the carrots, and a glass fermentation weight should be placed in the jar. The jar should be kept on the counter at room temperature for the fermentation period, which can vary depending on personal preferences. On the short end, the fermentation period can be 7-8 days, and on the long end, it can be 14-21 days, providing they’re all fermenting in an environmental temperature between 70 and 80 degrees or 21 to 27 Celsius.
During the first week, the fermentation should be checked daily for any new floaters. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted, and the brine will become cloudy and sometimes a little brownish in color. This is normal and okay, and the cloudiness indicates the beneficial bacteria are proliferating, and the muting colors indicate the pH is dropping. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation.
It’s most important to keep an eye on the fermentation within the first week. This is when the most changes will occur. If there are any floaters during this bubbly time, they should be removed to avoid any potential future mold. If the mold is left unattended for a couple of days, it can become problematic and cause the fermentation to become unsafe. Hence, the importance of keeping a daily eye on things during the first week.
The pH should be taken during the first five to seven days to track its development. On day one, the pH will read above 4.5, which is considered more of a neutral pH. By day 3-4 and no later than day five, the pH should drop below 4.5, becoming acidic. A pH of 4.5 or lower, preferably even between 3 and 4.0, is what is called the safety zone. The beneficial bacteria such as Lucina stock and lactobacillus feed on the natural sugars in the carrots and produce lactic acid, which helps preserve the carrots and gives them their tangy flavor.
Once fermented to personal preference, the weight should be removed, and the jar should be tightly sealed and transferred to the refrigerator for long-term storage, where they will last for many months.
Preparation of Saltwater Brine
To prepare saltwater brine for wild fermented carrots, one will need fresh raw carrots, fresh dill, peeled whole garlic cloves, fresh ginger slices (optional), and salt. The best salt to use is one that only contains salt as an ingredient, without any anti-caking agents added.
To make the brine, add one tablespoon of fine salt to one and a half cups or 350 milliliters of water. If using a digital scale, weigh the salt out to 18 grams for best accuracy. Once the brine is ready, pour it over the carrots in a quart or liter-sized jar.
It is important to use a glass fermentation weight to keep the carrots submerged in the brine during the fermentation process. Without a weight, the carrots may loosen and float up, becoming susceptible to mold and other harmful pathogens.
The fermentation period can vary depending on personal preferences, but typically lasts between 7-21 days at room temperature between 70 and 80 degrees Fahrenheit or 21 to 27 degrees Celsius. During the first week, it is important to keep an eye on the fermentation for any new floaters and to remove them promptly to avoid mold growth.
Once the fermentation period is complete, remove the weight and tightly place the lid back on the jar. Transfer the jar to the refrigerator for long-term storage where the fermented carrots will last for many months.
Importance of Fermentation Weight
The use of a fermentation weight is crucial for successful fermentation. During days two through four of the fermentation process, a lot of carbon dioxide gases are released by the beneficial microbes responsible for the fermentation. These gases can cause the carrots to loosen and float up once exposed to the oxygen above the brine. This makes the carrots susceptible to mold and other harmful pathogens that can cause the food to spoil instead of safely fermenting.
A glass fermentation weight is recommended to keep the vegetables submerged in the brine. It is important to note that skipping the weight puts the fermentation at risk. Some people may leap ahead with the fermentation without a weight, but this is not recommended.
The less gaps there are in the jar, the better. It is recommended to pack the jar tight with the carrots, dill, garlic, and optional ginger slices. The glass weight should be placed in the jar after it is loaded with the vegetables. If the brine is a little short, one can add 1/4 teaspoon or one to two grams of fine salt to two tablespoons or 20 grams of water.
It is important to keep an eye on the fermentation within the first week. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted. The brine will become cloudy and sometimes a little brownish in color. This is normal and indicates that the beneficial bacteria are proliferating. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation.
During this bubbly time, it is recommended to check on the ferment daily for any new floaters. If there are any, they should be removed with a clean spoon. It is also recommended to take a pH reading of the fermentation during the first five to seven days to track its development. The pH will tell you whether or not the fermentation is taking sound hold or if it’s floundering. A pH of 4.5 or lower, preferably even between 3 and 4.0, is what is considered the safety zone.
Overall, the use of a fermentation weight is crucial for successful fermentation and should not be skipped. Keeping an eye on the fermentation within the first week and taking a pH reading can also help ensure successful fermentation.
Adding the Brine and Weight
To make the brine, one tablespoon of fine salt needs to be added to one and a half cups or 350 milliliters of water. It is important to use salt that does not contain any anti-caking agents, as these can cause the fermentation to fail. After preparing the brine, it should be poured over the carrots.
To prevent the carrots from floating up and becoming susceptible to mold, a glass fermentation weight should be placed in the jar. It is important not to skip this step, as it puts the fermentation at risk. During days two through four, a lot of carbon dioxide gases are released by the beneficial microbes responsible for the fermentation. Even though the carrots are tightly packed and beneath the brine at the start, they will loosen and float up once exposed to the oxygen above the brine.
If the fermentation weight is not submerged, adding 1/4 teaspoon or one to two grams of fine salt to two tablespoons or 20 grams of water can help. A loose lid should be placed on the jar, and any large floaters should be pushed down beneath the brine or removed altogether if they resist being pushed down.
The jar should be kept on the counter at room temperature for the fermentation period, which can vary depending on personal preferences. The short end of the fermentation period can be 7-8 days, while the long end can be 14-21 days, provided they are all fermenting in an environmental temperature between 70 and 80 degrees or 21 to 27 Celsius.
During the first week, it is important to keep an eye on the fermentation. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted. The brine will become cloudy and sometimes a little brownish in color, which is normal and okay. CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation.
It is also important to check the ferment daily for any new floaters during this bubbly time. If any mold specks are found, they should be removed with a clean spoon to avoid any potential future mold. A pH reading of the fermentation can also be taken during the first five to seven days to track its development. The pH should drop below 4.5 by day 3-4, becoming acidic, and preferably even between 3 and 4.0, which is considered the safety zone for the beneficial bacteria.
Covering and Storing the Jar
After adding the brine and the fermentation weight, the jar should be covered with a loose lid. It is important to check the jar daily during the first week of fermentation for any new floaters. If any floaters are found, they should be pushed down beneath the brine or removed altogether.
During the first week, the carrots will transition from a bright and vibrant color to slightly muted, and the brine will become cloudy and sometimes brownish in color. These changes are normal and indicate that the beneficial bacteria are proliferating and the pH is dropping.
After the desired fermentation period, the weight should be removed and the lid tightly placed back on the jar. The jar should then be transferred to the refrigerator for long-term storage, where the fermented carrots can last for many months.
While in storage, it is important to keep an eye on the fermentation. Any mold or off smells should be taken as a sign that the fermentation has gone bad and the carrots should be discarded. A pH reading can also be taken during the first five to seven days to track the fermentation’s development. A pH of 4.5 or lower is considered safe, with a pH between 3 and 4.0 being the ideal safety zone.
Fermentation Period
During the fermentation period, the beneficial microbes responsible for the fermentation, also known as probiotics, release a lot of carbon dioxide gases from days two through four. Therefore, it is essential to use a glass fermentation weight to keep the carrots submerged beneath the brine, preventing them from becoming susceptible to mold and other harmful pathogens that could cause the food to spoil.
The fermentation period can vary depending on personal preferences, ranging from 7 to 21 days, as long as the carrots are fermenting in an environmental temperature between 70 and 80 degrees Fahrenheit or 21 to 27 degrees Celsius. It is recommended to keep an eye on the fermentation within the first week, as this is when the most significant changes occur.
By day two or three, the carrots will transition from a bright and vibrant color to slightly muted, and the brine will become cloudy and sometimes brownish in color. These changes are normal and indicate that the beneficial bacteria are proliferating, and the pH is dropping. CO2 bubbles will also develop early on, lasting for only a few days as the carrots enter stage three of fermentation.
It is crucial to check the ferment daily for any new floaters during this bubbly time. If any floaters are found, they should be removed with a clean spoon to avoid any potential future mold. It is also recommended to take a pH reading of the fermentation during the first five to seven days to track its development. The pH should drop below 4.5 by day 304 and become acidic, preferably even between 3 and 4.0, which is considered the safety zone.
Once the fermentation period is over, remove the weight and tightly place the lid back on the jar, then transfer it to the refrigerator for long-term storage, where it will last for many months.
Post-Fermentation Storage
After the fermentation period, the wild fermented carrots should be tightly sealed with a lid and transferred to the refrigerator for long-term storage. The carrots will last for many months in the refrigerator. It is important to keep an eye on the fermentation within the first week of storage. During this time, the most changes will occur. By day two or three, the carrots will transition from a bright and vibrant color to slightly muted. The brine will become cloudy and sometimes a little brownish in color. This is normal and indicates that the beneficial bacteria are proliferating.
CO2 bubbles will also develop early on and last for only a few days as the carrots enter into Stage 3 of fermentation. During this bubbly time, it is important to check on the ferment daily for any new floaters. Any pieces of Dill, garlic or ginger that get pushed up from the bubbles should be removed with a clean spoon to avoid any potential future mold.
It is recommended to take a pH reading of the fermentation during the first five to seven days to track its development. On day one, the pH will read above 4.5, which is considered more of a neutral pH. By day three or four, the pH should drop below 4.5, becoming acidic. A pH of 4.5 or lower, preferably even between 3 and 4.0, is what is called the safety zone. The beneficial bacteria such as Lucina stock and lactobacillus feed on the natural sugars in the carrots during the fermentation period, creating lactic acid that preserves the carrots and gives them their signature tangy flavor.