Pickled Carrots are a great way to start fermenting. They are simple to make, with only a few ingredients and only take a few minutes to start. They are simply cut up carrots jammed into a jar with some water and salt.
Once you have made a few batches of these you may want to start adding additional flavors. Some people like caraway seeds, garlic, parsley and/or dill. Experiment to see what you like. Urban fermentation is a great way to be creative and adventurous. You could even try making a hot carrot pickle by adding a hot pepper or two (depending on how hot you like it).
The materials needed are available in any household and the end product is a tasty tangy carrot pickle which remains crunchy to the end.
Besides the great flavor of these carrots they are also teaming with good for you probiotics which not only makes them flavorful but also good for you as well.
Serve these on a pickle platter made up of pickled carrots, baby cucumber pickles, pickled asparagus, and olives. As an added fermentation boost make a dip using cream kefir cheese.
Ingredients:
- Carrots
- Sea salt
- Filtered water
- Lactic acid bacteria starter (optional)
Materials:
- A glass jar with an air-tight lid
- Kitchen knife
- Cutting board
Instructions:
Cut the carrots into carrot sticks about 1 inch shorter than the height of the jar.
Jam the carrot sticks into the jar standing up. Pack them in as tightly as possible.
Add 1-2 teaspoons of salt. You want to have at least a 2.5% brine. If it is warmer out then add more salt as salt prevents the growth of mold and unwanted yeast.
If using a starter add a tablespoon of lactic acid bacterial starter*.
Fill the jar up with water leaving about ½ inch of head room and put a lid on it.
Place the jar somewhere out of the sun but somewhere where you will not forget about it.
For the first few days give the jar a little shake to disturb the surface of the brine. After the first few days burp the jar daily to let out any pressure which has built up.
In about a week you will notice the smell changing to resemble pickles. Try one if it is pickled to your liking put them in the refrigerator. If not wait a few more days and try another one.
Note:
*The lactic acid bacterial starter is not necessary as the carrots will have the needed bacteria culture already present to start the fermentation. The starter will help to acidify the environment quicker and produce a pickled carrot faster.
You can purchase LAB culture starter if you wish but I would recommend you use a tablespoon of pickle juice from a previous batch of fermented carrots or alternatively sauerkraut, apple cider vinegar or any other LAB cultured vegetable.