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Fermented Carrots with Garlic Recipe

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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! Fermented Carrots with Garlic are a huge hit!

I love fermented carrots. Adding garlic makes them even better. Come check out this recipe for fermented carrots with garlic. These are great in salads! | http://homesteadwishing.com/fermented-carrots-with-garlic/ | Homestead Wishing, Author Kristi Wheeler
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If you like the way garlic tastes, you are sure to love these. The flavor is amazing. You can eat the garlic too!

Fermenting Tools You’ll Need

  • You’ll need some mason jars, like a 2 quart sized mason jars or I like to use 1 half gallon mason jar, when making larger batches.
  • My favorite Fermenting Tools are these plastic lids and an airlock! I like the plastic because they never rust, and are easy to clean.
  • Always try to use Fine Himalayan Salt. It’s simply the best salt to use for fermenting.
  • Wooden spoon for stirring.
  • For some ferments you might also need glass weights, to hold the food under the brine.
  • Toothpicks for taste testing, don’t use a fork, the metal may mess with the good bacteria that are growing.

Fermented Carrots with Garlic Recipe:

I love fermented carrots. Adding garlic makes them even better. Come check out this recipe for fermented carrots with garlic. These are great in salads! | http://homesteadwishing.com/fermented-carrots-with-garlic/ | Homestead Wishing, Author Kristi Wheeler
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Fermented Carrots with Garlic Recipe:

Crispy, crunchy, garlicky fermented carrots. They go perfect in a green salad!
Prep Time5 mins
Course: Side Dish
Cuisine: American
Keyword: fermented recipes, vegetable recipes, vegetarian recipes
Author: Kristi @HomesteadWishing

Ingredients

  • 2.5 cups Carrots (quartered and cut long ways)
  • 1/1.5 tbsp/tsp Himalayan Powder Salt (1 tablespoon AND 1.5 teaspoon)
  • 2-4 cloves garlic (peeled)
  • 1/4 tsp Pickling spices *optional
  • 4 cups spring 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.

Let Me Know What You Think!

I would love to know what you think, Please leave me a comment or a question below… Thank you for visiting. 🙂

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I love fermented carrots. Adding garlic makes them even better. Come check out this recipe for fermented carrots with garlic. These are great in salads! | http://homesteadwishing.com/fermented-carrots-with-garlic/ | Homestead Wishing, Author Kristi Wheeler
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Comments

    • 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!

      Reply

        • 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!

          Reply

    • Thank you. It is really good. I hope you try it one day. It is super easy to do! Thanks for stopping by Sue!

      Reply

    • I love it too. I find myself double or tripling other people’s recipes. Thank you for visiting Janella!

      Reply

    • It really is simple. There is a very small learning curve for fermenting veggies. Thank you for stopping by Earl-Leigh!

      Reply

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