Fermented carrot sticks are a kid-friendly recipe that for many can be a gateway into fermented food. They are crunchy and super convenient. Just pull them out of the jar and serve with hummus, guacamole, as a side with sandwich.
Equipment needed:
A glass or plastic jar that is 2 quarts or larger depending how much you're going to make
Ingredients
Brine
1/4 Cup non-iodized salt (a little less, depending how salty your salt is)
1/2-gallon unchlorinated water
2 lbs. carrots, peeled* and cut into sticks
1 bay leaf, optional
1-2 lemon slices, optional (make sure they don’t have too much pith- that can make it bitter)
How- To
1. For the brine, add most of the salt to the water, and stir to combine until dissolved. Give it a taste; is it as salty as a salty potato chip? If so, GREAT. If not, add a bit more salt.
2. Arrange the carrots, wedging them under the shoulder of the jar or with 3-4 inches of headspace in a ceramic crock or plastic container. Pour in enough brine to cover the vegetables completely. Reserve any leftover brine in the fridge. (The brine will keep for one week. After which discard and make a new batch of brine, if needed)
3. Place the Bay leaf or lemon slices, if using, over the vegetables.
For a crock, or plastic container: top with a plate that will rest on top of the Pickles; weigh down the plate with a sealed water filled jar, or a Ziploc bag filled with water to act as a weight.
If using a jar, no weight is needed if the Pickles are wedged in and place under the shoulder; just cover loosely
4. Set aside on a baking sheet to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 3-7 days. During the fermentation, monitor brine level and top off with the reserved brine, if needed, to cover. You may see scum on top; it's harmless, but if you see mold, scoop it out.
5. As the vegetables ferment, they begin to lose their vibrant color and the brine will get cloudy; this is when you can start to test your Pickles. They are ready when they are pleasingly sour and pickley tasting, without the strong acidity of vinegar
6. Store in jars with lids tightened, in the fridge. These will keep, refrigerated, for 12 months.
*To peel or Not to peel?
It's not always necessary to peel carrots. If they're young and sweet, just scrub them and use. If the carrots are large with darker peels, or if they've been hanging around for a while, peel them.
What's up with yeast? (the white scum)
Ferments that contain a significant quantity of carrots are more susceptible to yeast. Same rings true for other root vegetables with a higher sugar content, such as beets and parsnips. It isn't a problem, just something to be aware of. Keeping the level of the brine consistently above the vegetables will hold yeast at bay
Happy Fermenting!
- Diane