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Carrot Sticks Herbed (or Not!)

10/10/2013

2 Comments

 
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Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet.  Whether prepared as sticks or shredded (recipe here), it's an easy ferment to put together, and is ready to eat in a week or so!  One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented.  Dill or ginger are also good with carrot sticks.  Carrots are even amazing without any herbs at all!

Ingredients:
    Carrots sliced lengthwise into quarters, trimmed to length desired    
Optional:
    A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar: 1.5 Liter Jar  (Or double the recipe in a 3 Liter Jar)
Brine: 2%

Ferment: 7-9 days

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Preparation: 
  1. Layer any herbs under carrots in the Jar, packing snugly up to the shoulder 
    (approximately 2 lbs. carrots)
  2. Add 2% brine to just cover the carrots.
  3. Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
  4. Leave at room temperature (68-72ºF) for 7-9 days.
  5. Move to the refrigerator and taste right away; a few more weeks in the refrigerator might be required to get a good "sour" all the way through.

We try to keep carrot sticks in the refrigerator for the kids, all the time.  A healthy snack that curbs an appetite for sugar is always welcome at our house!
2 Comments
maria robinson
10/1/2017 12:12:07 pm

i am in anchorage- after five days on my counter i peeked under towel- no bubbling- brine is cloudy- i put in fridge- is this normal? usually ferments take longer in Alaska. my home is at 68 degrees

Reply
Karen
10/1/2017 12:22:09 pm

Hi Maria,

I would definitely give it two more days-with carrots. They are not going to go soft even if you leave them on the countertop for too long.

Sometimes bubbling is not easy to see - has the bubbler in the Airlock moved up? If it's still hanging straight on the inner tube, and not tipped and touching the lid, then I would be worried about whether or not it is warm enough for the ferment to get going well.

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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us