Lacto Fermented Carrots
Crispy and tangy, Lacto-Fermented Carrots are a healthy, nutrient-packed addition to any meal. Their natural sweetness and vibrant color are enhanced by fermentation, offering a delightful crunch. Perfect as a snack or side dish, they add extra flavor to salads and sandwiches.
Ingredients
- 1 ½ lb Carrots
- 2 tsp Kosher salt
- 3 cups Water, filtered
Instructions
- In a medium bowl, dissolve salt in filtered water.
- Wash, peel, and trim the carrots, then cut them into lengths that fit a pint jar with some headspace.
- Quarter the carrots lengthwise.
- Lay two clean pint jars on their sides and pack the carrots tightly.
- Set the jars upright and pour the brine over the carrots, ensuring they are completely covered.
- Loosely cover the jars with lids and place them on small plates to catch any overflow during fermentation.
- Leave at room temperature for 24-48 hours.
- Leave at room temperature for 24-48 hours.
- After 24 hours, check for bubbles and a mild sour smell, indicating active fermentation.
- Once fermenting, transfer the jars to the refrigerator door.