Fermented Carrots Recipe with Dill and Garlic
Making fermented carrots is so easy and the result is tasty and rewarding to your health. Once you are done making these, put them in your refrigerator and enjoy for many months to come.
Servings: 12
Calories: 28kcal
Equipment
- Pint Mason Jar with Lid
Ingredients
- 2 cups watered filtered, chlorine-free or bottled spring water
- 2 Tbsp sea salt unrefined
- 1.5 lb carrots peeled
- 3 garlic cloves peeled and pressed
- Dill Fresh or dried, chopped
Instructions
- Prepare the carrots by washing them under cold running water. Peel and chop off the ends. Slice carrots into sticks tall enough to fit the jar
- In a separate bowl, dissolve the salt in water to create a brine
- Take the garlic and dill and add it to the bottom of the jar
- Top with the carrot sticks until packed in the jar tightly
- Pour the liquid brine over the carrots until submerged with about 1 to 2 inches of head space
- Cover the jar with a tight lid held well in place
- Place the jar in a baking dish (in case it bubble over) then put in a place out of direct sunlight in room temperature between 55 and 75 degrees for about 5 to 7 days
Notes
Within 1 to 2 days you may notice bubbling happening inside the jar. If you are using a tight lid you can also burp it daily to release any pressure that may be building up inside. After a week you can try the carrots. Once fermentation is done, then you can store in the refrigerator up to a week.
Nutrition
Serving: 2g | Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11367IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg