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5 from 11 votes

Fermented Carrots {that kids will actually eat!}

You are 2 household ingredients away from a jar of fermented carrots teeming with gut nourishing probiotics, enzymes, and B vitamins!
Prep Time5 mins
Ferment1 d
Total Time5 mins
Course: Condiment
Cuisine: American
Keyword: fermented carrots, how to ferment carrots, pickled carrots
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 pint warm water
  • 3-4 tsp sea salt
  • 4 medium/large carrots peeled, and sliced into sticks, or into "coins," or strips/shredded (see notes above for help choosing the size that will work best for you)
  • 1 clove of garlic smashed (Optional. If you have other household favorite herbs go for it! Many people like to use dill for fermented carrots - I love those too. Garlic happens to be our favorite!)

Instructions

  • Make the brine. Stir the sea salt into the warm water until it dissolves. You will need most of this brine but will have a little bit left over - you can store the remaining brine in the fridge, or use it for another batch.
  • Put the carrots into a clean pint jar, packing them in as tight as you can, leaving about 1 inch of head-space at the top.
  • Pour the warm salt water brine over the carrots to cover them completely. Put your fermenting weight on top of the carrots/brine if you are using one, and wipe the rim of the jar clean.
  • Close up your jar (Put on your Pickle Pipe, or close the lid of your Fido Jar, or lid and use your Air-Lock. A simple plastic lid can work for your first time until you get the hang of things and want to invest in something to make your fermenting process easier.).
  • Set the jar at room temperature for 2 days up to 2-3 weeks depending on the taste you are going for. The longer it sits, the more flavor will develop. You can open and taste along the way until you are satisfied. I ferment mine for about a week, and that is the taste my kids enjoy best. Keep in mind that if you live in a warmer climate, you may not need as much time to ferment.