12-MONTH FERMENTATION CHALLENGE: Month #5 – LACTO FERMENTED SAUERKRAUT RECIPE / HOW TO FERMENT SAUERKRAUT

It’s the highlight of hot dogs and sausages. It’s the little extra something inside a tortilla or a bowlful of pasta. It’s the secret ingredient in pineapple smoothies. It cures canker sores and strengthens bones. It’s crunchy, pleasantly sour, and full of gut-friendly probiotics. Have you guessed yet? I’m talking about fermented sauerkraut.

What? You don’t eat sauerkraut? You’re missing out, my friend. Every year Americans enjoy 387 million pounds of kraut, according to the Fermentation Association. That’s 1.5 pounds per person! Millions of people can’t be wrong, can they? I challenge you to try making the King of ferments – sauerkraut!  So, if you haven’t already, plant those flowery cabbage seedlings, and this fall you and I will be transforming them into delicious bottles of tangy kraut.

As a new fermentista (person who is obsessed with fermenting everything!), I was originally planning to begin this challenge with sauerkraut since it is one of the most well-known ferments. But the recipe sounded a bit trickier than others I had researched. Thankfully, it turns out it’s not. I was relieved when my ferment actually turned out to be a success (and NOT stinky like the radishes I fermented last month). Today, I’m going to show you how to ferment sauerkraut using what must be the world’s easiest recipe for fermented sauerkraut. You only need 2 ingredients and a jar. Are you ready for this? Let’s go! But wait…before we do. Let’s have some fun!

Really Fun Sauerkraut Facts!

• You can cure canker sores with fermented sauerkraut! Rinse your mouth with sauerkraut juice for about 30 seconds several times a day, or simply place sauerkraut directly against the sore area for about a minute. For more info, check out this Los Angeles Times article.
• The Germans may have given sauerkraut its popular name but they didn’t invent sauerkraut, according to this New York Times story. The Chinese did 2000 years ago. In summer, slaves building the Great Wall of China lived on cabbage and rice. In winter, the cabbage was preserved with rice wine which soured the cabbage to keep thousands of laborers healthy in the worst of conditions.
• Sauerkraut is important for your bone health. It contains Vitamin K2, which helps calcium and other minerals bind together to strengthen your bones. You can drink all the milk in the world but if you’re not getting enough Vitamin K2, your bones will suffer.
• Sauerkraut may stop cancer cells from growing, according to the Journal of Agriculture and Food Chemistry. Researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tubes and animal studies.

See, I told you that would be fun? Now, Let’s get to it. Here’s how to quickly ferment sauerkraut in just a few easy steps. Afterward, we’ll answer some FAQs. You can also click on the link below to jump to a printable version of the fermented sauerkraut recipe.

HOW TO FERMENT SAUERKRAUT: A STEP-BY-STEP GUIDE

SUPPLIES:

• 1-quart jar
• plastic Ziploc bag
• Stainless steel knife

INGREDIENTS:

• 1 head of cabbage (about 3.5 lb)
• 1-2 tbsp. sea salt

THE EASIEST LACTO FERMENTED SAUERKRAUT RECIPE

Step 1

Start by discarding the tough outer leaves of the cabbage. Now, remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).

Step 2

Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.

Step 3

Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn’t happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.

Step 4

The hard work is done. Now, it’s time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.

Step 5

Top the cabbage with the leaves you set aside.

Step 6

Weigh the cabbage down with a sealed, water-filled Ziplock bag and screw on the lid (not too tightly).

Step 7

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it’s pleasingly sour/pickle-y. You’ll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.

And that’s it! Once the sauerkraut is finished, simply tighten the lid and store it in the fridge. It will keep for a year continuing to develop its yummy buttery, sauerkrauty flavor over time.

FAQ – HOW TO FERMENT SAUERKRAUT

What is lacto-fermented sauerkraut?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

Is fermented sauerkraut good for you?

You may have heard that 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. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating fermented cabbage. 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. How? Fermentation 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.

WHAT SPICES CAN I ADD TO MY FERMENTED SAUERKRAUT?

Once you’ve mastered this basic recipe, you can have some “flavoring fun” when you ferment your sauerkraut by adding other vegetables, herbs, and spices. Try adding a few caraway seeds, juniper berries, ginger, dill, or turmeric. You can also add root vegetables like carrots, radishes, and beets.

HOW MUCH SALT IS IN LACTO-FERMENTED SAUERKRAUT?

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.

WHAT DO I DO IF MY SAUERKRAUT IS DRY?

Did you pound away at your cabbage and still didn’t get enough juice? (See step #3 under “how to ferment sauerkraut“). It could be that your cabbage was dry. Choose your cabbage based on its weight. It should feel heavy. Fall cabbage is usually better than spring as the cool temperatures produce juicier cabbage with densely packed leaves.

You can also cheat by adding a little brine. Mix 1/2 tbsp of unrefined sea salt with 1 cup of filtered water and add just enough to your jar so that when you push down the cabbage about an inch of brine sits on top.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED SAUERKRAUT?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined (See step #4 under “how to ferment sauerkraut“). The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your cabbage remains under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

HOW DO I KNOW IF MY CABBAGE HAS FERMENTED? 

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 the cabbage will become more translucent and soften a bit (but will keep its crunch). Now, you can start to taste test your sauerkraut.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED SAUERKRAUT?

If you are using mason jars, you will need to “burp” your fermented sauerkraut. 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 SAUERKRAUT SIT ON THE COUNTER?

There isn’t a cut and dry date for when fermented sauerkraut is done. It depends on the temperature of your home and how sour you like your cabbage. It can take 4 to 14 days.

HOW LONG DOES LACTO-FERMENTED SAUERKRAUT LAST?

Fermented cabbage will keep refrigerated for up to a year or longer. Once opened, keep it covered in brine.

HOW DO I STORE FERMENTED SAUERKRAUT?

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

“EASIEST” LACTO FERMENTED SAUERKRAUT

Print Recipe Pin Recipe

Equipment

• 1 quart jar
• plastic ziploc bag
• stainless steel knife

Ingredients

  

• 1 head of cabbage about 3.5 lb
• 1-2 tbsp. sea salt

Instructions

 

• Let’s start by discarding the tough outer leaves of the cabbage. Now, remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).
  
• Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.
  
• Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn’t happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.
  
• The hard work is done. Now, it’s time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.
  
• Top the cabbage with the leaves you set aside and weigh it down with a sealed, water-filled ziplock bag and screw on the lid (not too tightly).
  
• Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it's pleasingly sour/pickle-y. You'll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.
  
• Once the sauerkraut is finished, tighten the lid and store it in the fridge. It will keep for a year continuing to develop its buttery, sauerkrauty flavor over time.

Notes

Once you’ve mastered this basic recipe, have some “flavoring fun” by adding other vegetables, herbs and spices. Try adding a few caraway seeds, juniper berries, ginger, dill or turmeric. You can also add root vegetables like carrots, radishes and beets.

PIN IT FOR LATER!

Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

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.

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.

PIN IT FOR LATER!

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.