fermented carrots

Fermented Carrots

Carrots (Sticks or slices, enough to fill the jar)

Dill (Fresh)

Garlic

Ginger (Fresh, *optional)

Salt

Water

carrots

Peel the carrots then cut them into sticks or round slices. Set aside.

dill

Optionally remove the dill stem then tear the dill into pieces. Set aside.

garlic

ginger

Instructions

brine measurement

Add 16 grams salt of any size grain size to 350ml of water and mix thoroughly. This is enough brine for 1 liter jar.OR  Add 1 tablespoon fine grain salt to 1.5 cups water and mix thoroughly. This is enough brine for 1 quart jar.

Prepare The Brine

Carrot Sticks

IF MAKING CARROT STICKS: Cut the stick length to be approximately 75% the height of the jar. This height will also leave room for the fermentation weight &amp; brine. Tilt the jar to the side with one hand while loading the carrot sticks with the other. The tilting makes loading the carrot sticks easier.  Intermittently, add the garlic cloves, ginger slices and dill. A chopstick is a handy tool to help squeeze the garlic, ginger and dill into the tight spaces between the carrot sticks.

Carrot Slices

IF MAKING CARROT SLICES:  Add the carrot slices, dill, ginger &amp; garlic in layers. Fill the jar approximately 75%.  Squeeze the carrot slices into the gaps, the less gaps the better.  A chopstick can be handy if the gap is low in the jar.

Pour the brine

Once the jar is about 75% full and no more sticks or slices will fit, pour the brine over the carrots.

Press down

Use a mallet, chopstick or clean hands to press the carrots beneath the brine.

Pack the jar

Place the fermentation weight into the jar on top of the carrots. Press it down to ensure it is fully submerged beneath the brine.  Add any remaining brine to top off the jar. If you are a smidge short on brine to fully cover the weight, make a smidge more by adding 1-2 grams of salt to 20g salt (or ⅛ tsp of fine grain salt to 2 tbsp of water). Mix and add to the jar.

Inspect

Inspect the surface for any floating pieces of food and remove them.  Floaters that are exposed to the surface oxygen are subject to possible mold development.

Place a loose lid on the jar.  So long as the lid is loose, the fermenting gasses will be able to escape and you will not need to burp the jar.Optionally a specialty fermenting lid can be use, but is not required.

Set on towel

Set the jar on a towel or plate to catch any possible brine overflow that will occur during the first week of fermentation.

Load The Jar

Fermenting Time

Allow the carrots to ferment on the counter at room temperature (70-85°F / 21-29°C) for a minimum of 10 days up to 3 weeks.

Fermentation Period

Signs of fermentation

Colors will change from vibrant to muted tones.Carbon dioxide bubbles will form during the 1st week of fermentation, then die off during week 2 and 3.A healthy fermentation should have a light soury-sweet smell. If the fermentation smells offensive or rotten, throw it away.Kahm Yeast will most likely develop on the surface.  Although unattractive, it is harmless.  Watch my Kahm Yeast video on YouTube or read my Kahm Yeast Article at CleanFoodLiving.net where I do a deep dive into the topic along with visual examples.

What To Expect

end fermentation

When you decide to end the fermentation period (a minimum of 10 days up to 21 days) is based on your taste preference.  The longer the carrots ferment, the more their flavors will develop and their texture will slightly soften (yet still be crunchy).

remove weight

Open the jar and take a look.  Most likely you’ll see a layer of kahm yeast on top.  This is okay. With clean hands, reach in through the kahm yeast and remove the fermenting weight.  Use a paper towel as a gripper if the weight is too slick.

remove kahm yeast

Remove any remaining kahm yeast.  The good news is that the fermenting weight will take the bulk of the kahm yeast out with it. Next, use a paper towel to wipe off the remaining kahm yeast from the inside of the jar.  You can also dab the surface with a paper towel (or use a spoon) to pick up remaining kahm yeast flakes.  Remember that kahm yeast is harmless so if some pieces remain, it’s ok! *Demonstration of how to do this is provided in the video.

store in the refrigerator

To store long term, keep the weight out of the jar and put the lid back on tightly.Place the fermented carrots in the refrigerator where they will last for many months.

End The Fermentation

https://www.youtube.com/watch?v=Edb8aadupiY

Try this lacto fermented carrots recipe with fresh dill, garlic and ginger. It's not only delicious, but rich in probiotics and  nutrient dense! 

================

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➡️WRITTEN RECIPE:
https://cleanfoodliving.net/fermented-carrots/

➡️WEBSITE:  https://www.CleanFoodLiving.net

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⭐watch how to calibrate the PH meter: https://youtu.be/2ZmSBKKINEc

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➡️ SUGGESTED VIDEOS:

⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
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https://youtu.be/2ZmSBKKINEc

⭐ Fermentation Funk Playlist:
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⭐3 Stages of Fermentation:  
  https://youtu.be/dKW7mLnSxU4

⭐Fermented Pickles: 
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⭐Sauerkraut Recipe:
https://youtu.be/rKALDNykmSU

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=============================
➡️ CHAPTERS: 
00:00 Intro
00:40 Ingredients
01:05 Best Salt To Use
01:21 Carrot Stick Instructions
03:05 Salt Brine
03:34 Fermentation Weight
04:33 Sliced Carrots
05:39 Fermentation Period
06:21 Fermentation Funk
8:18 PH
10:17 Kahm Yeast
12:10 Taste Test

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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!

Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

PROBIOTIC FERMENTED CARROTS with dill, garlic & ginger  - YUMMY!

You are 2 household ingredients away from a jar of fermented carrots teeming with gut nourishing probiotics, enzymes, and B vitamins!

Fermented Carrots {that kids will actually eat!}

water

sea salt

medium/large carrots

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&nbsp;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.&nbsp;

Homemade Lacto fermented carrots are a delicious and age-old method to preserve what's in season now for winter months to come. Not only does it taste great but is also packed with healthy natural probiotics to boost your immune system.

Lacto Fermented Carrots Recipe

water (clean drinkable)

54 g salt (pure non-iodized)

garlic cloves

g mustard seeds ((optional))

g black peppercorns ((optional))

dill blossom dill

prep carrots

Wash the carrots under cold running water, peel them, cut them into 1¼&#039;s lengthways and give them another rinse.

prep equipment

Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.

add carrots

Add the carrots so that they neatly fill the container.  Make them all stand up straight. This way it's easier to fit them all into the container.

calculate water

Fill the container up with water taking note of the total weight of the ingredients and the water.

calculate salt content and making brine

Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, black pepper, mustard seeds and dill blossom. Now you have the brine.

placing ingredients in vessel

Pour this brine back into the vessel with carrots and place a small plate on top or a plastic bag filled with water. This is to make sure the carrots stay submerged in the brine.

fermenting and monitoring

Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel,  and let the carrots ferment at room temperature (21°C) or 69°F out of direct sunlight for 2 weeks or until you are happy with their taste. Make sure to &quot;burp&quot; or let out gas buildup every 3 to 4 days.

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