Most people know these as those pickled carrots you can sometimes get in really authentic Mexican restaurants. And “pickled” is appropriate, or at least used to be an appropriate term for fermenting carrots. These days pickling often refers to a method of preserving vegetables in vinegar… or even sugar (gasp!). But before the Industrial Revolution, we called upon the wild yeasts to help us keep our food through winter. I prefer this method as you get a punch of good gut bacteria to aid you.
A few quart masons or a 2 Liter swing top and some fermenting lids and weights are helpful but you can do this with loosely fitted plastic lids or swing top lids and a sanitized little jar small enough to insert on top of the veg. On occasion I have used a sterile ziplock filled with water and stuffed it on top of the vegetables.
For this recipe I used a 2 liter Kilner jar and aided my ferment with some cultured juice from a friend as I was having trouble with my carrots due to some lively unidentified wild yeasts.
- Lay all your tools on a cookie sheet with a silicone baking mat in the oven and heat to 175 degrees Fahrenheit to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled (if organic, peeled if not) and sliced carrots, leaving a couple inches room at the top.
- Dissolve 1 1/2 – 2 tablespoons sea salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the juice for other ferments!
Fermented carrots are simple easy and our whole family loves them. Sometimes I throw in a jalapeño, garlic or something fun but I find my family prefers it simple.