The Kitchen · Fermented
Fermented Carrots
From The Kitchen · a prep-ahead staple
Carrots are the gentlest introduction to fermenting — they stay crisp, turn pleasantly sour, and forgive a beginner every time. A little garlic and dill, and they taste like the best deli pickle you have ever had.
Scale
Ingredients
- 1 lb carrots, cut into spears or coins
- 2 cups filtered water
- 1 tablespoon fine sea salt
- 2 cloves garlic, smashed
- 1 sprig fresh dill (or 1 tsp dill seed)
- ½ teaspoon peppercorns (optional)
Method
- Dissolve the salt in the filtered water to make a brine.
- Pack the carrots upright and tight into a clean quart jar with the garlic, dill, and peppercorns.
- Pour the brine over to cover the carrots completely.
- Weight them to keep them submerged, and cover loosely.
- Ferment at cool room temperature 4–6 days, tasting from day four.
- When tangy and still crisp, seal and refrigerate.
Storage: Keeps 2 months in the refrigerator.
Gina's tip
Cut the carrots a touch shorter than the jar so the brine covers them with room to spare — submerged is everything.
Coach's Note
Keep a jar of these in the refrigerator door; a few alongside lunch is the simplest way to feed your gut something living.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina