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Lacto Fermented Carrots

5 INGREDIENTS • 6 STEPS • 15MINS

Lacto Fermented Carrots

Recipe
Easy to make, crispy and high in probiotics, fermented carrots – just like fresh carrots but with an EXTRA KICK!
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Easy to make, crispy and high in probiotics, fermented carrots – just like fresh carrots but with an EXTRA KICK!
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

15MINS

Total Time

$1.72

Cost Per Serving

Ingredients

Servings
1
us / metric
Carrot
1 kg
Carrot
Lemon
1/2
Lemon, zested
Sage Leaves
4
Sage Leaves
Iodine-Free Salt
to taste
Iodine-Free Salt
Filtered Water
to taste
Filtered Water

Nutrition Per Serving

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Calories
424
Fat
2.4 g
Protein
9.3 g
Carbs
99.5 g
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Cooking Instructions

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step 1
Wash and peel the Carrot (1 kg). Cut off the top and tip and slice them lengthwise. If possible avoid rewashing the carrots after having peeled them and place them on a clean surface.
step 1 Wash and peel the Carrot (1 kg). Cut off the top and tip and slice them lengthwise. If possible avoid rewashing the carrots after having peeled them and place them on a clean surface.
step 2
Select healthy and fresh Sage Leaves (4), wash them. Weight the jar you are going to use to ferment the carrots and tare it.
step 2 Select healthy and fresh Sage Leaves (4), wash them. Weight the jar you are going to use to ferment the carrots and tare it.
step 3
Fill up the jar with carrots, zest of the Lemon (1/2), sage leaves and Filtered Water (to taste). If you are not using a bubbler, airlock, leave a few centimeters from the top clear to avoid the jar leaking while it ferments. However, make sure all carrots are covered with water.
step 3 Fill up the jar with carrots, zest of the Lemon (1/2), sage leaves and Filtered Water (to taste). If you are not using a bubbler, airlock, leave a few centimeters from the top clear to avoid the jar leaking while it ferments. However, make sure all carrots are covered with water.
step 4
Weight again the whole container, net of the jar, and add 3% of Iodine-Free Salt (to taste) on the total weight ingredients and water. To dissolve the salt, just take some of the water in the jar, place it a cup and stir the salt in, then pour it back in the jar.
step 4 Weight again the whole container, net of the jar, and add 3% of Iodine-Free Salt (to taste) on the total weight ingredients and water. To dissolve the salt, just take some of the water in the jar, place it a cup and stir the salt in, then pour it back in the jar.
step 5
Close the jar with a sprouting cover. If you are using a standard cover, make sure not to seal it completely, let some air go in. Leave the jar on your counter to ferment for 3-4 weeks. Ideally the perfect temperature would be between 64-71 degrees F (18-22 degrees C). After a few days you should be able to see a few bubble forming on the surface. It is a sign that fermentation has started.
step 5 Close the jar with a sprouting cover. If you are using a standard cover, make sure not to seal it completely, let some air go in. Leave the jar on your counter to ferment for 3-4 weeks. Ideally the perfect temperature would be between 64-71 degrees F (18-22 degrees C). After a few days you should be able to see a few bubble forming on the surface. It is a sign that fermentation has started.
step 6
Once ready, you can store the fermented carrots in your fridge for several months.
step 6 Once ready, you can store the fermented carrots in your fridge for several months.
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