At lunch one day a former colleague of mine once asked..."If you didn't have any bills to pay and could do anything you wanted, what would you do?"

What was my answer? You guessed it - I would start a farm.

Everyone at the table had a good chuckle including myself. Yeah, what a silly idea. Me, who knows nothing about farming.

"No, really," they asked. "What would you do? Wouldn't you want to move to the Bahamas, relax and sit on the beach all day?"

Actually, I would. For maybe 23 minutes. And then my fair skin would burn to a crisp and I'd be headed to the local real estate office to find out how I could purchase farm land in the Caribbean.

Despite my homesteading dreams, I likely would have stayed at my communications job forever. The work was enjoyable, the pay was good and the people I worked with were awesome.

But then I got pregnant. After my one-year maternity leave, I realized I couldn't go back full-time - I wanted to stay at home and raise my kids. It was during this time that I started to dream. To think about what I really wanted to do with my life.

Well, here I am, 7 years later, on the brink of bringing my silly idea to life. Of course, I do face some serious challenges and lack of knowledge is definitely one of them.

So I've decided to turn this obstacle into an adventure. You see, secretly I've always wanted to be like Frodo from Lord of the Rings - to embark on a great quest where I set out to battle evil and save the world. I suppose I could just play a video game, but I don't think I could sit still long enough. So instead I've decided to embark on a real world adventure.

Unfortunately, my homesteading quest does not involve saving the world - I am going to attempt to learn 52 new homesteading skills in one year.

When I first thought of the idea of creating a website, I imagined I'd just share some things we were learning. But as the weeks passed, I realized how much I enjoyed tackling these new projects and the idea of a challenge took root.

I know this isn't going to be easy. With two kids who love to "help", a husband who works full-time off the farm and home renovation projects to complete, let's be honest - this is going to be challenging. But as they say, if you're doing something you love, it really doesn't matter. Right? Well, actually, I prefer not to think about it for too long. Let's just get started!

If I can do this, so can you. Raise your pitchfork, shovel, trowel or whatever farming implement you have on hand and join me in my quest. Or just follow along. That's great too! And, as always, thank you for reading.

“Bee”ware: The real cost of beekeeping & how to save money

By Leave a Comment

So, you wanna start beekeeping? But first, you need bees. And then you need a house in which they can live. And then you need tools to help you work the bees without getting stung. And then you need equipment to extract the honey from the hives. And then…

The list seems to go on and on until you are left wondering if you should even bother keeping bees at all. What is the real cost of beekeeping?

Is it possible to start beekeeping without spending a massive amount of money?

Yes and no…

You may be able to get started for about $200 if you build your own hive, snag a wild swarm of bees and buy the cheapest bee suit and the bare minimum amount of equipment.

Otherwise, you could spend up to $1,500 if you’re starting with 2 hives as is recommended by many beekeeping associations.

The goods news is there are many ways to cut costs, which I will share later in this post. But before I do so, I have one last warning – bees die.

I lost a hive when the lid on my sugar-water feeder leaked. Then I lost another newly-split hive because the bees would not accept their new queen despite trying twice with two different queens. They just wouldn’t accept either of them…even after ensuring there was plenty of brood.

Since honeybees are tropical/semitropical insects, it is also very easy to lose a hive over the long, cold winter. In the fact, the average annual winter loss in the United States is 38.7%! (This is another reason beginners should invest in more than one hive).

And just like with any other living thing, your bees can get sick. Bees face so many challenges in our polluted world. They have to fight off poisonous pesticides sprayed onto their food sources and they often lack proper nutrition due to field after field of monocrops. “It is estimated that 30 to 40 percent of colonies die from viruses, poor nutrition, and/or pesticides,” according to the book The Backyard Beekeeper, 4th Edition.

Now, I hope I haven’t discouraged you from beekeeping. I just wanted to be upfront about the cost of beekeeping, prepare you for the challenges you’ll face, and hopefully prevent you from beating yourself up if you do lose a hive. It happens to the very best beekeepers.

So, let’s move on to the numbers, shall we?

The Cost of Beekeeping in Canada

As with all things, there is more than one way to get started in beekeeping. I’m going to assume you are a small, backyard beekeeper like me. In this case, you obviously won’t be starting out with a hundred hives. So, let’s look at the cost of one hive.

The cost of bees

If you think you can catch a wild swarm (a large number of bees that leave a hive together to form a new colony elsewhere), your bees could be free. You may be really lucky and snag another local beekeeper’s bees if they happen to swarm in the spring. You can read about my experience catching a swarm here.

But I would recommend beginners purchase a nucleus colony (nuc) versus a package of bees or trying to catch a wild swarm.

A nuc is a small starter colony containing a laying queen and worker bees, as well as open and sealed brood (eggs, larvae, and pupae of honeybees), honey, and pollen. It usually contains four to six frames.

A nuc is the most expensive option of the three (nuc, package, or swarm), but the colony will have a higher chance of establishing itself the first season and surviving through winter compared to packaged bees. And a nuc is definitely easier than trying to catch a wild swarm especially if you’ve never even handled bees before.

Total cost of bees: $0 (catching a swarm) to $200 (purchasing a nuc)

The cost of a beehive

The costs in this category will fluctuate depending on which type of hive you decide to build/purchase. Here are my six secrets to choosing the best beehive for beginners.

A typical hive including a stand, frames, 3 boxes, roof, inner cover, screened bottom board and a couple of entrance reducers will set you back about $300 if you buy everything.

My hive is slightly more expensive at $377. I recommend you read my post about my beehive setup for an explanation of the hive parts and why I chose this type of hive. Here is the breakdown of the cost of the hive I use:

3 medium boxes ($25.35 each)
Pre-assembled frames ($3.50 each)
quilt box ($22.00)
roof ($54.95)
screened bottom board ($39.50)
slatted rack ($24.95)
hive stand (16.95)
2 entrance reducers ($4.75 each)

Total cost of beehives: $80 (if you build your own) to $327.90 (without tax)

BUYER BEWARE: You may be tempted to save money by buying used hives. But unless you know the beekeeper, are comfortable with their beekeeping practices, and can be sure the equipment is not contaminated with disease, this is not recommended. For example, American foulbrood (AFB), which has no cure, is the most serious and damaging brood disease of honey bees. It is caused by a spore-forming bacteria and it can contaminate beekeeping equipment. In order to prevent the spread to additional colonies, the equipment has to be destroyed.

The cost of beekeeping equipment (one-time costs)

Your one-time costs may be significantly less than what you see below. The majority of the money I spent in this category was on a full-body, bee suit. Why didn’t a buy a much cheaper veil or jacket? Simply because if I didn’t feel safe beekeeping, then I knew I wasn’t going to be keeping bees for very long. I feel completely protected in my suit. I would advise you to choose whatever option you feel safe in.

If you’re wondering what equipment you should purchase, check out my post – 7 must-have beekeeping tools.

– Smoker ($29.95)
– Bee suit ($235.75) or hat and veil combo ($27.95) or a bee jacket ($120)
– Hive tool ($12.95)
– Gloves ($32.95)
– Feeders ($15 each)

Total cost of beekeeping equipment: $118.80 to $326.60 (without tax)

Should you buy a honey extractor?

I didn’t include the price of a honey extractor in my one-time costs. I would suggest delaying this purchase. There is a good chance your bees won’t produce extra honey in your first year. And, even if they do, it likely won’t be enough to justify the cost of spending thousands of dollars on an extractor.

Instead, there are lots of tutorials on how to manually extract honey. You can also use foundationless frames and cut-out honeycomb. You basically cut the honeycomb from its frame and then into smaller pieces. Or you could ask to borrow another beekeeper’s equipment as I did.

The total cost of beekeeping:

The grand total (including a hive, bees, and supplies) is $200 (if you can catch a free swarm of bees and build your own hive) to $854.5 (without tax).

What is the start-up cost of beekeeping?

BUT WAIT! THAT’S NOT ALL!

Now, you probably won’t want to hear this, but I am going to tell you to spend even more money and buy two hives instead of one. Every beekeeping book and website I have ever read or visited has said the same thing and after beekeeping for 5 years, I agree with the experts. It is nice to have a second hive to compare to when you aren’t sure what is normal bee behavior or what the inside of a hive is supposed to look like.

So, if you do decide to purchase two hives, the total cost of beekeeping (if you buy everything) will now be between $1,100 to $1,400 (without tax).

Why you need to budget extra

Finally, with all this in mind, I want to warn you that extra expenses will creep up. For example, you will need to replace parts (frames get damaged). You may need to requeen, you may lose a hive tool in the grass and you will have to feed and at the very minimum treat your bees for those pesky Varroa Mites (tick-sized parasites that feed on bee blood).

Bee prepared and budget extra.

Yikes! That is a lot of money because…

YOUR FIRST YEAR
As mentioned above, your hive will likely not produce enough honey to share in its first year. At least not in my Canadian climate. So, you have just spent roughly $1,000 with no return. Your first year of beekeeping will be a rough one for your bank account.

YOUR SECOND YEAR
In your second year, your bees will likely produce a surplus of honey. In addition, you may be able to split your hives in two, creating nucs that you can keep if you have room in your bee yard and can afford to purchase more hives.

You can also decide to sell the extra nucs and earn a couple of hundred dollars from each. Although you will need to invest in a queen bee for each nuc (about $20 to $40 each).

So, what did I do to save money and lower the cost of beekeeping?

Beekeeping on a budget: Top 10 money-saving tips

Make your own hives

If you’re handy, try making your own hives. My dad made all my hives for me. The cost savings is huge! Instead of spending $300, you may only spend $80. I still buy pre-assembled frames as there is not much savings in making your own and it is a time-consuming job. Here are my actual start-up costs for one hive.

One beehive – $78.23
One nuc – $144.73
My one-time costs (smoker, full-body bee suit, gloves, hive tool, feeders) – $326
TOTAL: $548.96

Start small

You don’t have to invest in dozens of beehives. Start with two and get a feel for beekeeping and whether it will be something you enjoy before investing tonnes of money into it.

Don’t invest in an extractor right away

The first year I started beekeeping, our bees didn’t produce enough excess honey to extract anything. The second year, our two hives each produced a box of honey. Still not enough to warrant the cost of an extractor. A friend was kind enough to let us borrow a hand-crank machine, which did the trick.

There are lots of tutorials on how to manually extract honey. You can also use foundationless frames and cut-out honeycomb. You basically cut the honeycomb from its frame and then into smaller pieces. Or you could ask to borrow another beekeeper’s equipment as I did.

Buy a used extractor

I began my beekeeping adventures with a borrowed, hand crank extractor, and let me tell you…that got pretty unexciting very quickly. It was a sticky, messy job. And with my bee yard expanding every year, I knew I needed a better machine.

In the end, I decided to purchase a 20-frame radial extractor with a bottler. A radial machine extracts honey from both sides of your frames at once so you don’t have to turn them. Yes, I am a bit lazy and you may be thinking: what a waste of money! But trust me, once you’ve tried extracting honey the old-fashioned way, you’ll want to invest in this piece of equipment too.

A new machine would have cost us over $6,000 plus shipping. We scored this used machine on Kijiji for $2,000 from a woman who had only used it twice. It is basically a brand new extractor. Unfortunately, I didn’t have a place prepared to house said machine so it has been sitting in our living room all winter. A honey house is still on the project list. Sigh.

Split your hives

If your bees make it through winter in great numbers, you can split them in the spring! You can either keep them to grow your bee business or sell your newly established nucs for roughly $200 apiece. You will, of course, need to invest in a queen (roughly $20 to $40).

Buy only what you need

Don’t be lured into purchasing 10,000 extra beekeeping “essentials”. Know the items you will really need and use. Check out my list of essential equipment here.

DIY Beehive Insulation

Last year, we saved money on insulating our hives by using free maple leaves to keep our bees toasty warm throughout the winter. Check out my post here.

Make money from your bees

Many commercial beekeepers make a profit by selling not only honey but other bee products: propolis, royal jelly, wax, pollen, and even venom, or by renting out their bee colonies for crop pollination. Still, others specialize in the breeding and sale of queens and replacement stock. Eventually, you could also offer beekeeping classes or educational tours.

Hint: If you’re looking to make money from your bees, there is likely more profit in selling bees, queens, and nucleus colonies, as opposed to selling honey.

Read, read, and then read some more

Learn as much as you can about bees and beekeeping. You can save yourself hundreds of dollars by learning from other people’s mistakes. So read the beekeeping catalogs, several of which are free, as well as the many great beekeeping books available at your library.

Out of all the beekeeping books I’ve read, Kim Flottom’s are my favourites. No, not because we share the same first name. Because he is not only incredibly knowledgeable, but he includes the wisdom of many, many other beekeepers making his books a real treasure trove of information. Check out his many titles starting with “The Backyard Beekeeper” if you are a beginner. I also own “The Beekeeper’s Journal” and I just bought “In Business with Bees“.

But don’t just read…

Join your local beekeeping association/club and find a bee buddy

What are you going to do when your hive swarms (this can happen in your first year as it did to me)? Are you going to be able to identify a queen bee from a drone bee? Who are you are going to call to walk you through your first hive inspection? This is where your local beekeeping association and mentor step in. They will help you become successful!

You can learn so much more from beekeepers who have been keeping bees much longer than I have and who have hundreds of more colonies. Offer to help them in the bee yard in exchange for some mentoring. Just like any other farming endeavor, the knowledge, experience, and assistance of an experienced beekeeper will save you from making many mistakes.

So, now that you know the cost of beekeeping, will you still take up the craft? Let me know what you think and if you found this helpful.

PIN IT FOR LATER – THE REAL COST OF BEEKEEPING

Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support! You can find the full disclosure here.

How to easily ferment crunchy ginger carrots: 6 steps

By 2 Comments

12-MONTH FERMENTATION CHALLENGE: Month #3 – FERMENTED GINGER CARROTS

Jump to Recipe

August 2012 – I awoke exhausted with blood dripping down my legs and no memory of how I ended up like this. Was I secretly a werewolf with no recollection of how I came to be so bloodied? That, my friends, would have been much easier for me to deal with.

Instead, I discovered that I suffered from a horrific case of eczema that kept me itching even while I was sleeping. Steroid creams helped mask the symptoms but the condition itself was slowly getting worse. I didn’t want to take more medication as my doctor recommended. I was hoping to have another baby and I couldn’t imagine the drugs would be beneficial for a fetus nor could I fathom being up at night scratching and feeding an infant. I felt hopeless..and itchy. Very itchy.

Although back then, I didn’t have much faith in naturopaths, I was desperate for a cure. So, I went to the Moncton Naturopathic Clinic and my life (and diet) changed. I had to ditch the gluten, the dairy, and most painful of all – sugar. (I would have much rather discovered that I was a werewolf and that I could continue to eat as much sugar as I liked.) He also recommended I start taking probiotics and eating more fermented foods to help heal my leaky gut. My recovery didn’t happen overnight and I still get small flare-ups when I overdose on covid-induced sugary treats but I have never awoken to bloodied arms or legs again.

There was and still is one problem with my diet – it’s expensive. Fresh fruit, vegetables, grass-fed beef, wild-caught fish, fermented foods, and probiotic pills – they are all budget-busting ingredients and supplements. This is one of the reasons I homestead. It keeps food costs down and I get access to some of the best quality foods money can’t buy. This is also why I decided to get more serious about making my own fermented foods. I wanted to stop buying pricey probiotic pills and ferments. So far, this 12-month challenge is not only saving me money and spicing up my diet but I’m actually enjoying more fermented drinks and foods.

This month I experimented with making lunch box-friendly fermented ginger carrots with a slice of lemon. I can’t say the kids are that ecstatic about having these sweet and sour sticks in their lunch but Jack will eat them and that’s a win in my books. Apparently, carrot sticks are more kid-friendly than my zucchini pickles and easier to pack in a lunch. Compared to my last two ferments (kefir and zucchini), this is also the easiest and most fail-proof recipe so far.

I had a lot of questions about fermenting carrots when I first started this experiment so I’ve decided to start by answering some of the most commonly asked. But you can also…

Jump to Recipe

FAQ – FERMENTING CARROTS

What spices should I put with my fermented carrots?
What if the brine doesn’t completely cover my fermented carrots?
How much salt is in fermented carrots?
Should I leave the carrot peel on?
How do you make crunchy fermented carrots?
How do I know if my carrots have fermented?
What do fermented carrots taste like?
How often should I burp my fermented carrots?
What temperature should I keep my fermented ginger carrots at?
How long will my fermented carrots sit on the counter?
How long do fermented carrots keep in the refrigerator?
How do I store fermented carrots?
What is the carb content of fermented carrots?
Are fermented carrots good for you?
How do I make fermented ginger carrots?

What spices should I put with my fermented carrots?

Fermented carrots are so flexible they pair well with almost any other spice or vegetable. I’ve personally experimented with using garlic cloves, dill, rosemary, and ginger as well as lemons, radishes, and onions. You can also try bay leaves, fennel, mustard, caraway, or hot chili peppers.

What if the brine doesn’t completely cover my fermented carrots?

The brine should cover the vegetables at all times or else they will start developing mould and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your carrots remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

Note: Carrots are more susceptible to yeasts due to their high sugar content, according to Fermented Vegetables by Kirsten K. and Christopher Shockey.

How much salt is in fermented carrots?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

SHOULD I LEAVE THE CARROT PEEL ON?

It depends on the kind of carrots you are using. If you have small, fresh carrots from the garden, simply rinse them and start chopping. But if you are using larger, older carrots, the peel may be bitter and I’d recommend peeling them.

**How do you make crunchy fermented carrots?**

Fermented carrots are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost. The tannin prevents vegetables’ cell walls from breaking down.

How to ferment carrots — *`You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify.`*

How do I know if my carrots have fermented? How do I know if I fermented my carrots correctly?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test your carrots.

What do fermented carrots taste like?

Fermented carrots taste pleasantly sour but retain a hint of their natural carroty sweetness. In this recipe, you can also taste the ginger and lemon.

How often should I burp my fermented carrots?

If you are using mason jars, you will will need to “burp” your fermented carrots. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

How long will my fermented carrots sit on the counter?

There isn’t a cut and dry date for when fermented carrots are done. It depends on the temperature of your home and how sour you like them. It should take a week or two (7 to 14 days). The brine should be cloudy and the carrots should smell and taste pleasingly sour. Remember: Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).

How long do fermented carrots keep in the refrigerator?

Fermented carrots will keep refrigerated for a year!

How do I store fermented carrots?

Store your fermented carrots in jars with the lids tightened in the fridge.

What is the carb content of fermented ginger carrots?

There are 5 grams of carbs in 10 fermented carrot sticks, according to My Net Diary.

Are fermented carrots good for you?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system, improving digestion to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented carrots. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self. Fermentation actually enhances the levels of enzymes, vitamins and minerals in food.

Why? Fermentation by bacteria, yeast, and molds breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

Mom was right! Carrots really are good for your eyes.

Just a half cup of carrots contains 73% of your daily requirement of vitamin A, according to WebMD. Actually, to be scientifically correct, carrots are rich in beta-carotene, a compound your body changes into vitamin A. Beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.

BONUS FACT – Consider planting yellow carrots (I really like the Rainbow blend of carrot seeds) in your garden this year because they contain lutein, which helps prevent the leading cause of vision loss in the U.S. – macular degeneration, according to WebMD.

How to ferment carrots

SUPPLIES

1-quart mason jar

INGREDIENTS

6 to 8 medium-sized carrots, or enough to fill your mason jar
2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
A one-inch (or more) chunk of ginger, peeled and cut into pieces
A slice of lemon (optional)
One or two grape or oak leaves (optional – they will help keep the carrots crunchy)

INSTRUCTIONS

STEP 1

Wash and dry your mason jar.

STEP 2

Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3

Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.

STEP 4

Pack the carrots, ginger, and oak or grape leaf (if you are using one) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon on top and cover with brine, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 5

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

STEP 6

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).

Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Now, who is ready to sneak fermented ginger carrots into their kids’ lunches?

Enjoyed this post? Check out the others in the 12-month Fermentation Challenge series:

Month #3 – FERMENTED GINGER CARROTS
Month #2 – ZUCCHINI
Month #1 – WATER KEFIR

Fermented Lemon Ginger Carrots

Fermented ginger carrots are tasty and oh-so-simple to make. Here is a step-by-step guide to help you ferment the perfect crunchy carrots.

Print Recipe Pin Recipe

Equipment

1-quart mason jar

Ingredients

6 to 8 medium-sized carrots or enough to fill your mason jar
2 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
One-inch (or more) chunk of ginger, peeled and cut into pieces
slice of lemon (optional)
1 or 2 grape or oak leaves (optional – they will help keep your carrots crunchy)

Instructions

Wash and dry your mason jar.
Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.
Pack the carrots, ginger and leaves (if you are using) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon top and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mold and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.
But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

PIN IT FOR LATER!

How to ferment zucchini – a step-by-step guide

By Leave a Comment

12-MONTH FERMENTATION CHALLENGE
Month #2 – FERMENTED ZUCCHINI
Month #1 – WATER KEFIR

Jump to Recipe

If you’re a gardener, you’ve likely experienced the stress of having an overabundance of zucchini and not knowing what the heck to do with it all. You may have found yourself up late at night making zucchini bread, cakes, noodles, chips, and art (Oh, wait. Maybe that last one is just me. Don’t judge. Zucchini art is a real thing, ok?).

And still…I have had several, sad-looking monster zucchinis lingering on my countertop for months. That’s how I found myself wondering if I could, in fact, ferment those pitiful zucchinis as part of this challenge.

It turns out you can! I never would have guessed that fermented zucchini could be just as delicious as fermented pickles. In fact, in my humble opinion, they are equally as good and just as crunchy and satisfying. Add some garlic and fresh herbs and you have yourself a tasty, gut-healthy treat.

WHAT THE HECK IS LACTO-FERMENTATION AND WHY SHOULD I EAT IT?

Fermented zucchini in particular contains more than 15 beneficial, gut-health promoting species of Lactobacillus bacteria.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented zucchinis. I think you will too!

A Miracle Food?

Helps prevent cancer? Check.
Helps protect against diabetes? Check.
Reduces your risk of developing cataracts? Check.

WebMD has nothing but amazing things to say about zucchini. It is packed with folate, potassium, and Vitamin A as well as many antioxidants such as lutein and zeaxanthin (I had to google this. Apparently, zeaxanthin protects the eyes from the harmful effects of oxidation and light-induced damage. Aren’t you so glad you follow my blog so you know about things like zeaxanthin? I thought so.).

Did you know zucchini is actually a fruit masquerading as a vegetable?

Fermentation makes every food more nutritious

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self.

Fermented pickles and fermented zucchini kraut — *`I tried two ways of fermenting zucchini - kraut and pickles. The latter turned out great, but the zucchini kraut was a complete failure. Even my chickens were suspicious of the mushy mess.`*

Fermented Zucchini Kraut or Pickles?

I tried two methods of fermenting zucchini. First, I made the most terrible zucchini kraut. It was horrible. I gave it to the chickens and even they weren’t sure what to make of the mushy stuff. Maybe I didn’t prepare it correctly. One site suggested using only the smaller, daintier zucchinis for kraut as the larger specimens are much juicier. This was likely the problem.

The second method I experimented with was zucchini “pickles”, which I prepared similarly to my fermented pickles. It turns out you can prepare zucchini similarly to lacto-fermented cucumber pickles.

I much prefer to make zucchini pickles (or cubes in my case) as I am only left with large zucchinis at the end of the harvest season.

SUPPLIES

2 1-quart pickling jars
Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). Check out this post for some creative weight ideas. You can also buy fermentation weights.

INGREDIENTS

4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
4 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
2 tbsp unrefined sea salt
6 to 8 sprigs of fresh parsley, dill, or basil (have fun experimenting!)
2 cloves garlic, halved