Love carrots, but don’t want to waste the time slicing and dicing for canning? Learn how to ferment carrots with this easy, step-by-step tutorial…
This year, I’m adding fermentation to my homesteading skills, as you might have guessed when I recently shared How to Ferment Radishes. And since many of you seemed to enjoy the recipe, I thought I’d share how to ferment carrots with you, too!
Carrots are not my favorite vegetable by any means, but, I’m trying to force myself to eat a little bit of everything from the garden this year. And honestly, these Little Finger carrots are not that bad. If you like carrots, you’ll probably love this variety.
They’re very sweet and they don’t have a real “earthy” flavor to them like most carrots do, so I’m interested to see how they taste after the fermentation process is complete.
How to Ferment Carrots
Wash and scrub the carrots to remove the dirt and debris.
Don’t throw away the greens! Give them a good rinse and put them in your food dehydrator or hang them in small bunches throughout the house to dry. Use them through the winter for a little boost in your soups, stews, smoothies and more!
The following 2 ingredients are optional:
Chop up some fresh garlic and put it into the bottom of a clean, glass jar.
Add some dill to the jar.
Slice off the top and bottoms of the carrots.
Add carrots to the jar and pack full, leaving about 2 inches of headspace at the top of the jar.
Combine 1 tablespoon salt and 1 quart of water. Pour over the carrots, making sure to completely cover them.
Side note: If possible, place fermentation weights above the carrots and herbs to keep them below the brine. However, if you don’t have any, use a plastic zipper bag filled with water instead.
Cover the jar with a clean, canning lid and ring or a proper fermentation lid.
Stick your jar of carrots into a bowl, just in case the brine leaks out a bit and store the jar in the pantry or on the counter, out of direct sunlight, for 5 to 7 days.
If you’re using a standard jar lid, you’ll need to unscrew the lid, once a day, to “burp” the jar or let the gasses out.
After 5 to 7 days, it’s time for taste test!
Then, remove the fermentation lid and cover with a standard canning lid and store in the refrigerator for several months.
- 1 tablespoon salt
- 1 quart water
- Wash carrots and remove tops and bottoms.
- Place garlic and dill into a clean, glass jar.
- Add clean carrots, with tops and bottoms removed.
- Combine salt and water. Pour over the carrots.
- Cover with a proper lid.
- Set on the counter for 5 to 7 days.
- Store in the refrigerator for up to 6 months.
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Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.