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!
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
Fermented Carrots and Garlic
Crispy, crunchy, and garlicky fermented carrots.
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.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 17Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 27mgCarbohydrates 4gFiber 1gSugar 1gProtein 0g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
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
- Fermented Cherry Tomatoes
- Fermented Bell Peppers
- Fermented Garlic
- Fermented Pickles
- Fermented Sauerkraut
- How to Make Water Kefir
- Water Kefir Vacation
- Water Kefir Almond Cream Soda
- Tepache
- Pineapple Chutney
- Fermented Carrots with Dill
I’d love To Know what you think!… Leave me a comment!
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These look pretty amazing and you make it seem simple. I’ll add it to my list of foods to make this summer.
It really is simple. There is a very small learning curve for fermenting veggies. Thank you for stopping by Earl-Leigh!
Great post! I love garlic I put it in just about everything, its really good for the immune system too
I love it too. I find myself double or tripling other people’s recipes. Thank you for visiting Janella!
Hm, that sounds very interesting! Can’t wait to try it!
looks good – i never made something like that
I would love to try though 🙂
Thank you. It is really good. I hope you try it one day. It is super easy to do! Thanks for stopping by Sue!
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.
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!
How long do fermented foods last in the fridge?
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!