Fermented Carrot Sticks with Ginger Essence
Fermented Carrot Sticks with Ginger Essence
Ingredients
For the Fermented Carrots
- 1 1/2 pounds carrots, peeled and cut into 1/4-inch thick, 3-inch long sticks
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic cloves, smashed (optional)
- 2 fresh dill sprigs, (optional)
- 1/4 teaspoon red pepper flakes, (optional)
For the Brine
- 4 cups filtered water
- 2 tablespoons non-iodized sea salt
Instructions
- 1
Prepare the vegetables: Wash, peel, and trim the carrots. Cut them into uniform 1/4-inch thick, 3-inch long sticks. Peel and thinly slice the fresh ginger. If using, smash the garlic cloves and gather the dill sprigs.
⏱️ 10 min
- 2
Pack the jar: Tightly pack the carrot sticks vertically into a clean 1-quart (or larger) wide-mouth glass jar. Distribute the ginger slices, garlic cloves, and dill sprigs evenly among the carrots. If using, sprinkle in the red pepper flakes.
⏱️ 3 min
- 3
Prepare the brine: In a separate bowl or measuring cup, dissolve the non-iodized sea salt in the filtered water. Stir until the salt is completely dissolved.
⏱️ 2 min
- 4
Pour the brine: Pour the salt brine over the packed carrots in the jar, ensuring all vegetables are fully submerged. Leave at least 1 inch of headspace from the rim of the jar. Use a fermentation weight or a small, clean, heavy object (like a smaller jar filled with water) to keep the carrots submerged under the brine.
⏱️ 1 min
- 5
Ferment: Loosely cover the jar with a lid (or use an airlock lid if available) to allow gases to escape. Place the jar in a cool, dark place at room temperature (ideally 65-75°F / 18-24°C) for 5 to 7 days. Check daily for small bubbles forming, indicating fermentation. Taste a carrot stick after 5 days; if it's tangy and crunchy to your liking, it's ready. If not, continue fermenting for a few more days, tasting daily.
- 6
Store: Once fermentation is complete, remove any weights or airlocks and seal the jar tightly with a lid. Transfer the fermented carrots to the refrigerator. They will continue to slowly ferment but at a much slower rate and will last for several weeks, or even months.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fermented Carrot Sticks with Ginger Essence
Ingredients
For the Fermented Carrots
- 1 1/2 pounds carrots, peeled and cut into 1/4-inch thick, 3-inch long sticks
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic cloves, smashed (optional)
- 2 fresh dill sprigs, (optional)
- 1/4 teaspoon red pepper flakes, (optional)
For the Brine
- 4 cups filtered water
- 2 tablespoons non-iodized sea salt
Instructions
- 1
Prepare the vegetables: Wash, peel, and trim the carrots. Cut them into uniform 1/4-inch thick, 3-inch long sticks. Peel and thinly slice the fresh ginger. If using, smash the garlic cloves and gather the dill sprigs.
⏱️ 10 min - 2
Pack the jar: Tightly pack the carrot sticks vertically into a clean 1-quart (or larger) wide-mouth glass jar. Distribute the ginger slices, garlic cloves, and dill sprigs evenly among the carrots. If using, sprinkle in the red pepper flakes.
⏱️ 3 min - 3
Prepare the brine: In a separate bowl or measuring cup, dissolve the non-iodized sea salt in the filtered water. Stir until the salt is completely dissolved.
⏱️ 2 min - 4
Pour the brine: Pour the salt brine over the packed carrots in the jar, ensuring all vegetables are fully submerged. Leave at least 1 inch of headspace from the rim of the jar. Use a fermentation weight or a small, clean, heavy object (like a smaller jar filled with water) to keep the carrots submerged under the brine.
⏱️ 1 min - 5
Ferment: Loosely cover the jar with a lid (or use an airlock lid if available) to allow gases to escape. Place the jar in a cool, dark place at room temperature (ideally 65-75°F / 18-24°C) for 5 to 7 days. Check daily for small bubbles forming, indicating fermentation. Taste a carrot stick after 5 days; if it's tangy and crunchy to your liking, it's ready. If not, continue fermenting for a few more days, tasting daily.
- 6
Store: Once fermentation is complete, remove any weights or airlocks and seal the jar tightly with a lid. Transfer the fermented carrots to the refrigerator. They will continue to slowly ferment but at a much slower rate and will last for several weeks, or even months.
⏱️ 1 min