How to Make Fermented Carrots (That Picky Eaters Love!) Recipe
Crunchy, tangy fermented carrots even picky eaters will love! Easy probiotic-rich snack perfect for gut health, kids & GAPS diet.
Equipment
- mason jars
- plastic mason jar lids
- chopping knife
- cutting board
Ingredients
- 8 pcs carrots (medium or large carrots; peeled, chopped/cut into desired shapes)
- 1 clove garlic (chopped fresh - this is optional but our family loves it!)
- 1 qt water (filtered)
- 2 tbsp sea salt (or rock salt [we use this high mineral brand])
Instructions
- Stir salt into the filtered water until dissolved.
- Pack the carrots into a clean quart jar, leaving about 1 inch of head-space at the top.
- Pour the salt water brine over the carrots, ensuring the carrots are completely covered.
- Wipe the rim of the jar clean and screw plastic lid on tightly.
- Allow the carrots to ferment for up to 3 weeks at room temperature. The longer they ferment, the tangier/more fermented they become. Our kids prefer a shorter ferment. To slow the ferment, simply store in a cool place, such as a cellar, basement, or fridge. Fermentation will be more rapid in hotter weather or temperatures.
Notes
- We love adding fresh garlic to this recipe. If you are starting with very picky eaters, consider trying just the salt water brine first and slowly add in garlic in future recipes. Our kids do love the garlic as well!
- Cut carrots into any desired shape or size. As long as the carrots are generally the same size, cutting into sticks, spiralizing, or chopping small are all fun options.