in

Fermenting Carrots – How it Works

Fermenting carrots is a traditional way of preserving them. Fermented carrots ensure a strong immune system and a healthy intestinal flora. Here we explain how it works.

How do fermenting carrots work?

The tradition of fermentation has been gaining momentum again for several years. Internet, TV chefs, and magazines often report on the possibility of preserving healthy food and making it digestible. Homemade fermented carrots take four days to cook. Here is the basic recipe:

  • Ingredients for 4 servings: 1 jar (750 ml), 700g carrots, 15g ginger (fresh), 35g salt, and 1l water.
  • Day 1: Peel and finely slice the carrots. Peel the ginger and cut it into very small cubes.
  • In a large enough bowl, mix the carrots and ginger with 15g salt and refrigerate the bowl overnight. When choosing the size of the bowl, keep in mind that juice will still form.
  • Day 2: Warm up 1 liter of water and dissolve 20 g of salt in it.
  • Drain the water that has formed overnight over the carrots and then place the carrots in a mason jar until full. Squeeze them carefully into the glass (hands or spoons).
  • Now pour the salted water over the carrots (just below the rim).
  • Close the jar with the lid. Leave out the gum or open the swing top. With screw-top jars, only put the lid on lightly. This allows the CO² that forms to escape.
  • Day 3 and 4: Keep the jar cool (13 to 24°C) and protect it from direct light. The fermentation process for carrots takes about 2 to 3 days.
  • Monitor the brine throughout the fermentation period. If necessary, you can also add some brine.
  • If the brine slowly becomes cloudy and the vegetables lose color, the fermented vegetables are ready. If necessary, remove any deposits on the edge of the glass.
  • After 4 days, close the jar tightly and put it in the fridge or a very cold basement. Fermented vegetables can be kept for several weeks and under favorable conditions even months.

Modifications are possible

Depending on your taste and preferences, you can change the content of the glass. You can mix several types of vegetables or add spices. A lot is possible. We have put together a few tips for you:

  • Add 10 g turmeric (fresh) and a small onion to the carrot-ginger mixture.
  • Leave out the ginger and mix the grated carrots with 1 to 2 cloves of garlic and a small pepper.
  • When pouring the mixture into the jar on day 2, add a few sprigs of dill.
  • Refine the carrot-ginger mixture on day two by adding fillets of an orange to the glass, as well as 3 halved peppers and 2 small bay leaves.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Arabica or Robusta Coffee – That’s the Difference

Make Cold Brew Coffee Yourself – That’s How it Works