Lacto-Fermented Carrots/Institute of Integrative Immunology/Tamar Cohen Lacto-Fermented Carrots/Institute of Integrative Immunology/Tamar Cohen

Simple Lacto-Fermented Carrots
Print Recipe
Side-dish
Servings Prep Time
5 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 4 Days
Servings Prep Time
5 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 4 Days
Simple Lacto-Fermented Carrots
Print Recipe
Side-dish
Servings Prep Time
5 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 4 Days
Servings Prep Time
5 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 4 Days
Ingredients
Servings: Servings
Instructions
  1. Slice the carrots lengthwise and then cut into 4 " segments.
  2. Warm 1 quart of filtered water and dissolve 3-4 Tbsp. salt to make the brine.
  3. Alternatively, you can reuse fermenting liquid from previous pickling of other vegetables. This process speeds up fermentation.
  4. Place ½ of the dill bunch in the bottom of the mason jar.
  5. Pack the sliced carrots in the jar.
  6. Add 2 bay leaves.
  7. Tuck the remaining ½ bunch of dill on top.
  8. Cover the carrots with brine (either freshly made or reused).
  9. Seal jars and place in a cool spot for 4 days or longer until desired flavor is achieved. Refrigerate once the carrots have fermented.
  10. Open the jars periodically to “burp” the gasses.

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