Lacto-fermented Carrots Recipe (Original Pickles)

This lacto-fermented carrot recipe is full of flavourful seasonings. Carrots are great lacto-fermented because they will keep for several months in the fridge, without getting mushy like apples do. Lacto-fermented carrots can be enjoyed as a snack, added to salads, charcuterie boards, or any recipes that call for carrots. These carrots retain their sweetness, and will become sourer the longer you leave them in the fridge.

How Lacto-fermented pickles differ from regular pickles?

Pickles are best characterised by their distinctive sour tang. This flavour usually comes from vinegar. Lacto-fermented pickles differ from regular pickles in that it doesn’t rely on vinegar to make the pickles sour. Instead, vegetables or fruit are submerged in a salt water solution. Lactic acid bacteria (LAB) on the surface of fruit and vegetables love this salty, oxygen-free environment. LAB will grow rapidly in the jar, and give vegetables a unique sour taste. This flavour is quite different from regular pickles made with vinegar.

How much salt to add?

Generally, a salt brine between 2-5% in concentration is used for the lacto-ferment. Harder vegetables such as carrots, radishes, cauliflowers, beets, and garlic can be submerged in a salt solution around 2-2.5%. For softer, more watery vegetables like tomatoes, bell peppers, and cucumbers, a 3-4% salt brine is preferable.

Lacto-fermented Carrot Recipe

Ingredients

• 2 pounds of carrots (about 8-10 carrots)
• 2 one-litre sized mason jars with lids (Jar size is not important, use whatever you have at home)
• 1 ½ tablespoons non-iodized salt (25g)
• ½ cup (125mL) of hot water
• 3 ½ cups (875mL) of water (water should be boiled and cooled to room temperature)
• 2 garlic cloves (Can substitute with 2 tsp of garlic powder)
• 2 bay leaves
• 2 tablespoon of red chili pepper flakes
• 2 tablespoons dried oregano
• 1 tablespoon of zataar spice or whatever spices you like (optional)

Method

1. In a measuring cup, dissolve 1 ½ tablespoons of salt in ½  cup of hot water. Stir until the salt is fully dissolved. Add the 3 ½ cups of room-temperature water. Set aside your salt brine.
2. Peel your garlic cloves and slightly smash them with the side of your knife.
3. In each mason jar put 1 garlic clove, 1 bay leave, 1 tablespoon of red chili pepper flakes, 1 tablespoon of dried oregano, and ½ tablespoon of whatever other spices you like (optional). This recipe is very flexible, so you can feel free to experiment with whatever seasonings you have at home.
4. Peel and cut the 2lbs of carrots into chunky matchsticks about 2-inches in length. Carrots can be left unpeeled if you prefer.
5. Tightly pack the carrots upright in a 1L glass mason jar until the jar is full. Packing this way will maximise the space so you can put more carrots in.
6. Pour the salt brine into both jars. Fill the jars right up to the brim. If you need a bit more brine, dissolve 1 tablespoon of salt in 1 cup of water.
7. Tightly screw the lids on the jars and give them a shake to make sure the seasonings are evenly dispersed throughout the jar. Be sure to label the jars so you  know when the lacto-ferments were prepared.
8. Place the lacto-fermented carrots on a plate or container to catch the salt brine that will spill out from the jars. Place jars on the kitchen counter for 3-10 days. Leaving the jars out for longer will result in a sourer (fermented) taste.
9. Every other day, press the top of the jar lid. If it is difficult to press down, that means that pressure is building from the CO2 gas produced during fermentation. Burp the jars by gently unscrewing the lid to allow the gas to escape. Then tighten the lid again.
10. When you are happy with the flavour, place the jars in the fridge. It can be left in the fridge for about a year. The carrots will get softer and sourer the longer they are left in the fridge.