Fermented carrots sticks are one of my favourite snacks. I always have a fido jar in my fridge or on my counter. They are so quick, easy and delicious.
Why I love fermented carrot sticks
- Carrot sticks are the perfect snack: quick, easy and delicious.
- They are a great way to get probiotics into my children. I started making them when my daughter was a toddler because they are slightly softer than your typical carrot which made them easier for her to eat.
- Fermenting carrots helps to release the beta-carotene, making them more nutritious than raw carrots.
- I always get several pounds of carrots in my weekly food box, so it’s a great way to use them up.
Flavours
The best part about making fermented carrots is that you can flavour them in all sorts of different ways. Try all five of these flavour options or create your own!
- Dill pickle: add 1 clove of garlic and a sprig of dill to each jar.
- Curry: 2 tsp of Indian curry spice mix.
- Sweet beet: make a mix of sliced beet and carrots for a sweet mix.
- Spicy: add 1 jalapeno pepper sliced in half along with a few slices of onion.
- Caraway mustard: 1 tsp of mustard seed and 1 tsp of caraway.
Fermented Carrots
I love fermented carrot sticks because they are a great way to get a daily dose of probiotics. It is really easy to make a jarful of pickled carrots for a quick, easy and delicious snack. Try all five flavour options (see section above.)
- Prep Time: 8 minutes
- Total Time: 8 minutes
- Yield: 1 quart jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Probiotic
- Diet: Gluten Free
Ingredients
- 6 large carrots
- 2 cups of water (chlorine free)
- 2 tsp salt
- 1 tbsp culture (optional – see notes)
- Flavours (see section above)
Instructions
- Wash and cut the carrots into sticks.
- Pack the carrots into a quart jar, making sure that the carrots are 1″ below the top. Try to pack the carrots in tightly so they won’t float.
- Mix the salt into the water to make a brine.
- Add flavours to the jar, along with the culture (if you are using it.) Then cover the carrots with the brine. If the carrots are floating, then use a weight to keep them below the brine.
- Leave the carrots to ferment for 3 days in a dark location (a kitchen cupboard is perfect.) After three days the carrots will be deliciously fermented, but still crisp.
- Store in the refrigerator and enjoy within 1 month.
Notes
- Organic, field-grown carrots can ferment without a starter… however, it’s always a bit risky, as it relies on free-range lactic bacteria. Other options for starters include: milk kefir whey, sour kombucha, sauerkraut juice or a purchased starter (affiliate link.)
- I usually ferment in a fido
. You could also use a mason jar
with a smaller jar as a weight.
Keywords: flavour, vegan, gluten free, paleo, keto, whole 30, healthy, pickled, snacks, school snacks, fall, winter
Do you peel the carrots?
Nope, the skin helps provide some of the culture for the ferment. Enjoy!
First time doing this. May be my last. Lol.
Purchased starter packets call for salt to be added to the water to make a brine with the packets. Do you make the brine the way it says and then add more salt (the 2 tsp of salt in your recipe) in the jar? Thanks for the help.
Follow the instructions on the package for the salt, since it should be a proper brine ratio. Don’t add any extra salt or it will end up too salty. Enjoy!