We enjoy these fermented carrots as a snack, with our lunch or in a Caesar. It’s the perfect time to ferment a delicious batch of friendly bacteria for the winter. Give it a try and fire up a good strong ferment by adding water kefir to your brine and watch it bubble away.
8 medium carrots – enough to fill a regular pint jar
4 cups water
2 tablespoons water kefir first ferment
3 cloves garlic
2 tablespoons dill
2 teaspoons sea salt
optional 1/2 tsp red pepper flakes
Boil water and salt.
Peel and chop carrots into sticks, ensuring they are short enough to fit in jar.
Add remaining ingredients to jar.
Fill jar with water, leaving 1.5 inch headspace at top.
Place a weight on top to ensure the carrots stay under the brine.
Screw lid on loosely or use a pickle pipe.
Place the jar in a bowl, to catch any overflow, and leave to ferment on countertop. Taste after 3-5 days, if happy with results store fermented carrots in fridge.
This recipe works for any fermented vegetables like cucumbers, cherry tomatoes, cauliflower etc. Ferment one vegetable alone or create a mix of many different kinds, along with herbs and spices, for a great variety of cultured foods.