Name: Fermented Carrots with Garlic Recipe:
Prep time: 5 min
Total time: 7205 min
Yield: 10 servings
Ingredients: 2.5 cups Carrots (quartered and cut long ways); 2 % Brine; 2-4 cloves garlic (peeled); 1/4 tsp Pickling spices *optional; 4 cups Filtered water

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First I made Fermented Pickled Carrots, but I thought they really might be good with a little garlic added! Guess what? I was totally right! They are a huge hit!

Fermented carrots with garlic and other fermented foods in jars

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Fermenting Carrots with Garlic and other Veggies

One of the fun things about fermenting is that you can ferment a bunch of veggies together!

Just like when I pickle vegetables in vinegar, sometimes I throw in whatever I have in the crisper drawer.

I like to mix carrots, onions, and celery together. Sometimes I add a little garlic to the mix.

You can also just simply pickle carrots in a salt brine by themselves. You don’t have to mix veggies, you can ferment or pickle them by themselves and they are just as delicious!

When pairing veggies to ferment or make vinegar pickles, it’s a good idea to separate soft and hard veggies for the most part. Thicker, hard veggies take longer to absorb the brine or vinegar. So softer veggies will pickle much more quickly.

Some of the softer veggies tend to go bad more quickly. Like bell peppers or tomatoes. Onions are soft but they tend to hold up well, so sometimes I add those to a mixed veggie concoction.

Fermenting Tools You’ll Need

Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
Glass Weights – Some ferments need to be weighed down and kept under the brine.
Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.

Ferment Carrots With Garlic Using a Fermenting Kit

Fermented Carrots with Garlic Recipe:

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5 from 11 votes

Fermented Carrots with Garlic Recipe:

Crispy, crunchy, garlicky fermented carrots. They go perfect in a green salad!

Prep Time5 mins

Fermenting Time5 d

Total Time5 d 5 mins

Course: Side Dish, Snack

Cuisine: American

Keyword: fermented recipes, kid approved recipes, kid friendly recipes, vegetable recipes, vegetarian recipes

Servings: 10 servings

Calories: 15kcal

Author: Kristi @HomesteadWishing

Ingredients

2.5 cups Carrots (quartered and cut long ways)
2 % Brine
2-4 cloves garlic (peeled)
1/4 tsp Pickling spices *optional
4 cups Filtered water

Instructions

Make a 2% brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
Place carrots and garlic in wide mouth jars.
Pour the brine over the carrots and garlic.
You could add pickling spice if you like, or add nothing. They are tasty either way!
Place glass weights on top of the carrots.
Add the lid and an air lock.
Ferment for 4-5 days. Then place a regular lid on the mason jar and refrigerate.

Testing The Final Results

I like to taste test my ferments to determine when they are done. With carrots, I will taste them on days 3, 4, and 5. Just to be sure they’ve come to a nice level of fermentation.

Basically, I place them in the fridge when they taste good to me.

When you do your taste testing, make sure you use a non-reactive utensil, like wood, a quality stainless steel is good too. Cheap plastic or metal can react with the ferment, and make it null and void.

Check Out The Salt Brine Calculator

Print Both Salt Brine Calculators Print Brine Calculator With Veggies Print “Just Percentages” Brine Calculator

More Fermenting Recipes

Have questions? Leave me a comment!

I would love to know what you think, Please leave me a comment! Thank you for visiting. 🙂

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Fermented carrots with garlic are great in a cold salad like macaroni salad. They're also super tasty by themselves, or used with a dip like ranch!

Comments

Ricki @ The Questionable Homesteader says
June 12, 2015 at 9:11 am

I’ve yet to try fermenting but I’m starting to feel like it’s something that I should be doing and that when I finally do take the plunge I will love it.
Thanks for sharing.
- Homestead Wishing says
  June 12, 2015 at 12:27 pm
  
  That is exactly what happened to me. I thought it would be a lot harder, but I have learned so much in such a short little while! It is a great skill to have. Especially if you have a garden. We are all trying to find ways to preserve foods. This is probably my favorite way to preserve food! Thank you Ricki for stopping by!
  - Monica says
    June 15, 2015 at 12:01 am
    
    How long do fermented foods last in the fridge?
    - Homestead Wishing says
      June 15, 2015 at 1:17 am
      
      They may keep for about 4 months to 18 months, BUT it depends on 1. what is being fermented. 2. Was it fermented in a cool/dark location 3. Brine % 4. Was the food kept under the brine. Fermenting food is environmental. It depends on the environment to be successful. Even then there are still some fails. What I do, LOOK, SMELL, TASTE, TEXTURE. If all of these are okay then it is most likely good. If ever in doubt throw it out! I hope this helps you, Monica!
Sue says
June 14, 2015 at 9:53 am

looks good – i never made something like that
I would love to try though 🙂
- Homestead Wishing says
  June 14, 2015 at 2:27 pm
  
  Thank you. It is really good. I hope you try it one day. It is super easy to do! Thanks for stopping by Sue!
Miss Angie says
June 16, 2015 at 10:25 am

Hm, that sounds very interesting! Can’t wait to try it!
janella says
June 16, 2015 at 11:17 am

Great post! I love garlic I put it in just about everything, its really good for the immune system too
- Homestead Wishing says
  June 16, 2015 at 5:33 pm
  
  I love it too. I find myself double or tripling other people’s recipes. Thank you for visiting Janella!
Earl-Leigh says
June 16, 2015 at 4:42 pm

These look pretty amazing and you make it seem simple. I’ll add it to my list of foods to make this summer.
- Homestead Wishing says
  June 16, 2015 at 5:32 pm
  
  It really is simple. There is a very small learning curve for fermenting veggies. Thank you for stopping by Earl-Leigh!

Fermented Carrots with Garlic Recipe |Lacto Fermented Carrots