How to Make Fermented Carrots–Plus Printable Recipe Tags
In this post, I show you how I ferment carrots. I always thought that this would be a complicated process, but It is absolutely not! I hope that after reading this, you will try to make fermented carrots for yourself!
Disclosure: Any information given is my opinion formed through my own research. This information is not meant to diagnose, treat, prevent or cure any illness. Please do your own research regarding your health as you are responsible for your own decisions.
So, fermented foods are having a moment right now. I see tutorials all over the place for fermenting, so why would I throw one out there too? Well, because I have noticed that I personally need to read something several times and several different places before I am sure that it really is as easy as people are claiming! And believe me–This really is easy!
What is Fermenting and Why Should I Ferment?
Fermenting has a way of sounding like something you should be preventing from happening to your food–Like spoiling, right? Maybe it’s just me that feels that way about the word. Lactofermentation is really just a process where the natural bacteria feed on the sugar and starch in the food, creating lactic acid. The salt in the brine keeps down the bad bacteria, and allows the good ones to do their thing. This naturally preserves the food while creating vitamins, digestive enzymes and probiotics. This can aid your stomach, liver or gallbladder.
The truth is, we need enzymes and bacteria in order to properly digest our foods. Our overall health really stems from what is going on in our gut! Allergies…check your gut health. Skin problems…it might be your gut. Indigestion, fatigue, frequent illness. You guessed it…it might be your gut! Some studies I have read recently indicate that even our brain function is directly related to our gut health!
Through our modern diet of processed foods, and our overuse of antibiotics, we have really done some damage to our gut health. Processed foods do not have the live enzymes and bacteria required for digestion. They put NOTHING HEALTHY into our bodies. Antibiotics tend to kill off all the bacteria, good or bad. So, if you have taken antibiotics for an infection or illness, or if your diet consists mostly of food that comes from a box or a package, you really need to be putting some good bacteria back in. Otherwise, you will find that your illnesses will begin to be recurring, and your ability to fight them off naturally will diminish.
A Healthy Gut provides a healthy immune system
As a mother, I am very drawn to information on health. We take a pretty natural approach to keeping our bodies healthy, so that they can fight off disease. Out of my nine children, only one has ever been on antibiotics. I don’t say that to brag on myself, I say that to brag on the human body! I believe that our bodies were made to fight off disease and heal themselves. Granted, this can only happen when the body is properly cared for and working as it should.
Our gut is home for 70% of the immune system! (That number came from mindbodygreen.com) Your gut bacteria helps your immune system’s T-Cells to develop. So, keeping your gut healthy is vital to keeping you healthy!
I should also mention that getting enough sleep, moderate exercise and eliminating stress are also huge contributors to a healthy immune system, along with fruits, vegetables, pasture raised meats and non-GMO foods.
Making your own yogurt is also an excellent way to get some good probiotics in your system. I make mine in the Instant Pot. I have a detailed post coming up where I show you exactly how I do it.
I am going to show you how I ferment carrots, but this method can also be used for peppers, cucumbers, turnips, snap peas, and green beans, to name a few. I just happen to really like the fermented carrots.
Here are the ingredients you will need
-salt–either sea salt or canning salt
-4 shredded carrots, or thin slices of carrot
-1/2 clove of garlic smashed
Tools you will need, or may find helpful
-A glass jar- this is a needed tool
–A glass weight– I have done this without one, but it sure makes it easier to keep the veggies below the salt brine. An alternative would be a yogurt lid with slits cut in the sides so you can push in down into the jar.
-A pipe or lid that will let the gas escape–you can just open your lid daily to let the gasses out, but these little silicone pipes are nice, because you don’t have to think about it. No checking it daily, just let them sit on the counter.
Get a clean glass jar–these instructions are for a pint. Mix up your salt brine. Just dissolve 2-3 tsp of salt in about 3/4 of a pint of water. You may not use all of this liquid. Shred the carrots and pack them into the jar, leaving at least an inch of head space. I like to put the glass weight on, and then pour the liquid around it. This keeps me from overfilling the jar and making a mess. Now put your silicone pipe on the top, and screw on the ring. Let the carrots sit on your counter for about a week. You can start tasting them at five days, but a week is just about perfect for my taste.
You could mix up a quart of brine and keep it in your fridge, using just the amount you need. The rule of thumb is about 3 Tbs salt per quart of water.
How to eat these
I eat a few tablespoons of these carrots with many of my meals. I like to put them on a sandwich, in a wrap up, alongside my meat at dinner, or on a salad. Anywhere you want a little added flavor or nutrition. Sometimes I just want to eat them plain.
Make a fermented gift
Ok, this may sound like a cheesy gift, but if you have health minded friends like mine, they will like this! Maybe your friend is interested in fermenting, but needs some help getting started. Get a batch of fermented carrots going, with a glass weight and a silicone lid, then attach this cute little tag so he or she can try it in the future!
Pin for Later!
Shared on Farm Fresh Tuesdays
Okay I admit i was skeptical of the fermented food craze, but yogurt and sourdough are normal to me so I guess it makes sense! We love having shredded carrots in salad so I think this would be handy!
Yes, it sounds weird…and I guess it kind of is! Someone else mentioned keeping things like onions this way so they are ready to go and you don’t have to chop them for every meal.
Thanks for this great post Jenn! I have dabbled a bit in fermented foods and love sauerkraut, but not some of the other veggies I’ve tried. I have never tried carrots. Guess I should give this a try with our abundant carrot harvest! Great explanation of fermentation process also!
Good for you with the abundant harvest, my garden was less than stellar this year. Nothing really thrives with neglect!
I had no idea that this was even a thing! I’m always learning something new over at your blog!
You are amazing friend!
Ha ha! Well, I’m glad you learned something here! As always I love your encouragement!
I have never heard of fermented carrots before! It actually sounds delicious!!
Thanks Jenn, I pinned to my cooking from scratch board! Great post 🙂 I use the red onions to ferment, they are the best.
Thanks Jersey! I appreciate the tip! I am going to try onions next!
Found you on the Simple Homestead Blog Hop – this recipe is lovely and simple! I’m getting more into fermenting now, and I want to ferment all the things. 🙂 I never thought to shred the carrots – fabulous idea! And thank you so much for the little recipe tags – I agree, these would make great gifts!
Thank you for stopping by! I am glad you like the tags! Yes! I want to ferment everything now too!
Of all the homesteading skills I have learned over the years I never tried fermenting because I thought it was so complicated! Thanks to you I think I am going to start! What an easy way to preserve those carrots! Thanks for sharing on the Farm Fresh Tuesdays Blog Hop!
Yes, I know it’s way too easy! I too thought it was complicated somehow! Glad this post helped you to get started! Thanks for stopping by!
Your carrots look yummy! And those recipe tags are too cute! Thanks so much for sharing on Farm Fresh Tuesdays!
I’m featuring your post today at Farm Fresh Tuesdays! Can’t wait to see what you share this week. 🙂
Thank you Lisa!