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

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 lacto 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…

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 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 lacto 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 – LACTO 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

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.

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Have you seen them? They’re easy to spot. The enterprising individuals who prepare dozens of jars of tomatoes and strawberry jam and then proudly post their freshly-canned goods on Facebook.

You’ve probably seen them at the Farmer’s Market, arms full of baskets of cucumbers, smug in the satisfaction that if the world’s food supply ends, they won’t go hungry. Oh no! They will have pickles.

For years I’ve thought, “I should do that too.” But somehow the complainy pants in me would win out and I’d end up convincing myself I don’t have the time, energy, or expertise.

Well, not this year. This is the year I become a real homesteader, darn it. And I did. This week. And I can’t believe I haven’t lacto-fermented pickles before. It’s actually so easy my kids can do it.

Note to self: Next year get the kids to do all my canning work. Although, we will really have to work on not eating the produce. Sigh.

Is it difficult to make lacto-fermented pickles?

So you wanna know how easy it is? It’s so simple that all you really need to make fermented pickles is water, salt, and cucumbers. If you want to get fancy, you can add some spices.

You put this stuff in jars and then you observe. That’s right. It ferments all by itself. All you need to do is stand back and watch as your plain old cucumbers turn into delightful, crunchy pickles that are now more healthy than the original cucumbers.

What the heck is lacto-fermentation and why should I eat it?

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. Mercola, actually contain 100 times more probiotics than a pricey supplement.

One quick Google 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 I eat a pickle, don’t you?

Forget about investing in the stock market – make pickles

Now before I get into the details of pickle making, I have a secret to share. I regularly go to a local health foods store in Moncton and buy jars of fermented pickles that must have real gold dust in them since each jar costs about $9.99.

Now my husband has no idea how much these pickles cost so to any family members out there who I know read every word of my blog (right guys???) don’t mention it, okay? Anyway, the point is — look at how many pickles you can buy for just $14.99.

Since water is free and salt is cheap, the cost savings of making your own is huge. Forget about investing in the stock market — start making lacto fermented pickles!

How to make lacto-fermented pickles

INGREDIENTS

• Pickling jars – I used 1 L sized mason jars.
• Cucumbers – I’m told it’s best, especially for beginners like myself, to choose the small pickling cucumbers versus cutting up the regular sized cukes. This helps guarantee a crunchy pickle. No one likes soggy pickles.
• 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.)
• Pickling salt
• Grape or oak leaves, if you can find them
• Spices of your choice. Here are a few ideas to get you started: fresh herbs like dill, parsley or lemon balm, mustard seeds, hot chilies, onion, garlic cloves, fennel seeds, bay leaves, celery leaves, cinnamon sticks, cloves, peppercorns.

Step 1

Wash and dry your mason jars.

Step 2

Dissolve your salt in a pot of water. I wanted a really salty, sour pickle so I used 2 1/2 tbsp of salt for each 1 L jar, but according to www.culturesforhealth.com, you can experiment between the ranges of 1 to 3 tbsp of salt for each 1 L jar.

Step 3

Wash your cucumbers and put aside any bruised or questionable looking cucumbers.

Freshness is one of the keys to crunchy pickles so if your pickles are not at their finest, you can plump them up by soaking them in iced water for a couple of hours.

Step 4

Cut the ends off the cucumbers. Actually, you really only need to slice the flower end off the cucumbers as they contain enzymes, which can soften the pickles during fermentation. But I wasn’t taking any chances. I just cut both ends off. You can also pierce the cucumbers with a fork a few times to allow the brine to better penetrate. 

Step 5

I added either a grape or oak leaf, which supposedly maintains the crispiness of the pickles thanks to their natural tannins. I put one leaf on the bottom of each jar along with my spices. I tried all kinds of combinations – dill and garlic; bay leaves and onions; cinnamon and cloves; lemon balm and lovage (a perennial herb that tastes like celery). Go crazy and experiment.

Step 6

Pack your cucumbers tightly into the jar 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 mould and your pickles will be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

To keep the vegetables submerged, I packed everything tightly into the jars, but there are many other ways to do this. For some ideas, check out this post.

Note: To prevent any little pieces of herbs or spices from floating to the surface, I used whole pieces of herbs and wrapped any smaller spices, such as cloves and peppercorn, in a grape leaf and stuffed them in the bottom of my jar. This is only necessary if you not using something to keep your vegetables submerged.

Step 7

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.

Step 8

Now here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented pickles are done. It seems to depend on the temperature of your home and how sour you like them. It may take 3 days or it may be weeks. Half-sour cucumbers usually ferment at cool room temperatures for about a week and full-sour cucumbers ferment for about 2 weeks, according to Fine Cooking, The Science of Pickles.

Step 9

Once the pickles are done to your liking, screw the lids on tight and place in the fridge or other cold storage facility. You can eat them right away or save them for a cold wintry day when you just need a taste of summer.

WANT TO MAKE MORE LACTO-FERMENTED FOODS?

• HOW TO MAKE WATER KEFIR: IN 4 EASY STEPS!
• HOMEMADE YOGURT – SO EASY MY 3 YEAR-OLD CAN MAKE IT.

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