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Lacto Fermented Carrots (Easy Pickled Carrots)
Lacto Fermented Carrots are an easy and delicious snack that stores well and is loaded with natural probiotics.
Course
Snack
Cuisine
American
Keyword
Fermented Carrots, Lacto Fermented Carrots, Pickled Carrots, preserved carrots
Prep Time
5
minutes
minutes
Fermenting
5
days
days
Total Time
5
days
days
5
minutes
minutes
Servings
4
cups
Calories
49
kcal
Author
Plating Pixels
Ingredients
6–8
medium
carrots
2
cups
filtered water
1 ½
tablespoons
sea salt
fine
4
bay leaves
dried
4
cloves
garlic
1
tablespoon
black peppercorns
unground
Instructions
Wash and peel carrots. Cut into slices and set aside.
In a 32-ounce mason jar, stir together with cold filtered water and sea salt until dissolved.
Add carrots and remaining ingredients, making sure everything is submerged under the water. Hand-seal the metal lid.
Leave the jar on the counter away from direct sunlight for at least 5 days, and up to 2 weeks.
Note: open the lid every few days the seal again to release the natural gas that forms.
Once fermented, store in the fridge for up to 6 months.
Notes
Use sea salt and filtered water to reduce additives and bad bacterias.
Cut carrots into smaller pieces to create extra surface area for the good bacteria to grow on.
Add ingredients such as bay leaves, garlic, and peppercorns to flavor the carrots.
Store at room temperature during the fermentation process.
Open the lid occasionally while fermenting to release gasses and pressure that builds.
Store in the fridge to stop the fermentation process and extend the shelf life of the fermented carrots.
Fermented carrots store in the fridge for 6 months, so double or triple the recipe to make a large batch if preferred.
Nutrition
Serving:
0.125
cup
|
Calories:
49
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
2686
mg
|
Potassium:
338
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
15300
IU
|
Vitamin C:
6
mg
|
Calcium:
50
mg
|
Iron:
1
mg