Fermented carrots are one of my favourite snacks. I always have a fido jar of carrot sticks fermenting on my counter. They taste like a pickled carrot and can be flavoured in an endless number of ways. Everyone in our house seems to have a favorite flavour!
I love fermented carrot sticks because
- 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.
- I always get several pounds of carrots in my weekly food box, so it’s a great way to use them up.
The best part about making fermented carrots is that you can flavour them in all sorts of different ways. Try all six of these flavour options or create your own!
- Dill pickle: add 1 clove of garlic and a sprig of dill to each jar.
- Curry: add 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: Add 1 tsp of mustard seed and 1 tsp of caraway.
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
- 6 large carrots
- 2 cups of water (chlorine free)
- 2 tsp salt
- 1 tbsp culture (optional – see notes)
- Flavours (see section above)
- 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.
- 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 pickle-nipple lid.
Keywords: flavour, vegan, gluten free, paleo, keto, whole 30, healthy, pickled, snacks, school snacks, fall, winter