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Lacto Fermented Carrots

Prep Time15 minutes
fermentation3 days

Ingredients

  • 2 grape, raspberry or cherry leaves
  • 5-6 carrots peeled and sliced across
  • 3 garlic cloves
  • 2 tablespoons pickling spice peppercornds, mustard seeds, dill seeds, or whatever you like
  • 2 tablespoons pickle or sauerkraut juice optional
  • 2 tablespoon fine sea salt
  • 1 pint filtered water

Instructions

  • Put one leaf on the bottom of a quart mason jar.
  • Fill the jar with carrots, garlic, pickling spices.
  • Put pickle or sauerkraut juice, if using.
  • In a separate pint jar, shake salt and water until salt is dissolved (this is your brine).
  • Pour the mixture over the carrots so that the carrots are completely covered with brine. Leave 1.5 inches between the top of the liquid and the lid.
  • Cover tightly and leave on the counter for 3-5 days, or until you stop seeing active bubbling. Burp daily (to allow gases to escape).
  • Keep in the fridge for up to a year.