If you don’t know this one then you have to try it. Super crunchy, cold, salty and nicely sour from the fermentation. The fermented aspect is from the lactobacillus good bacteria feeding off the sugar from the carrots which turns them into something similar to kimchi, sauerkraut or kefir. They promote good gut bacteria and who doesn’t like that? Super healthy and delicious.
This one takes about 7 days so plan ahead…
- Mason jar
- 1 leaf of fresh green cabbage organic is best
- 1 lb carrots sweetest carrots you can find
- 1 L water room temp distilled or spring water is best
- 4 Tablespoons salt
- 1 teaspoon Coriander seed
- 3 garlic cloves
- Heat the salt in the water with the coriander seed and garlic until the salt is dissolved.
- Let this mixture cool to room temp.
- Wash your carrots but leave the skin on (way more nutritious). Cut into quarters lengthwise and begin to pack into the jar tightly standing them upwards.
- Cover with the salt brine (must not be hot!) so that the carrots are completely submerged in the liquid. Leave a little space at the top of the jar for the CO2 that is created from the fermentation.
- Add your garlic cloves to the jar from the brine and cover the carrots with a nice piece of cabbage. This helps keep the carrots submerged in the liquid. Cover with a liquid but don’t close too tight.
- Leave the carrots preferably in a dark, cool place but not in the fridge. Open the jar to “burp” the fermentation every day and check for bubble and gas. This is what you want. It should be ready in 7 days but sometimes can take up to 14 days. It is important to note that if you do not release the gas every once in a while, the jar could explode.
As Sandor Katz writes in the Art of Fermantation, “white molds are harmless but bright-colored molds have potential for danger”. You should never see mould anyway in these carrots and the smell should be sour. If you are not sure or have any bad smells, just discard and try again. Many things can affect this such as light, temperature, time and even the amount of chlorine in your water.
When it’s ready, keep in the fridge up to two weeks. They are great as a cold snack, with charcuterie, hummus, crudité dips, yogurt or mixed into salads.