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+ servings
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Fermented Carrots with Ginger and Jalapeno


yield 3 12oz jars

  • 3-5 organic carrots, peeled, sliced thinly (see notes)
  • 1-2 fresh jalapeno peppers, sliced thinly (If you don’t like spicy foods, remove seeds/ribs or omit entirely)
  • 3 Tbsp freshly grated ginger
  • 2 ¼ teaspoons salt (¾ teaspoon per jar)
  • Filtered water to cover

Instructions

  1. Start with very clean jars. I typically run them through the dishwasher beforehand to ensure no pathogenic bacteria are hiding out.
  2. Place a thin layer of ginger and jalapenos in the bottom of the jar. They should fill about ¼-? of the jar.
  3. Follow with carrots. Pack tightly to minimize airspace. The carrots should come up almost to the top of the jar. They will shrink down during the fermentation process.
  4. Add ¾ teaspoon salt per jar.
  5. Cover with water. The water should rise to about ¼ inch from the top of the jar.
  6. Place the lids on the jars, but do not seal. During fermentation, air bubbles will be released and need an escape route, otherwise you’ll have an explosion on your hands.
  7. Leave in a cool, dark place (I set them out of direct sunlight on the countertop in my kitchen, so I’m reminded to check on them each day.) See fermentation instructions below.

Fermentation Instructions

Day 1:

  1. After 24 hours, check the jars. Open the lid and use a clean spoon to push the carrots below the surface of the water. There will likely be bubbles at the top. That means the probiotics are getting to work! Place the lid back on the jar (do not seal) and wait another day.

Day 2:

  1. Check the jars. Open the lid and use a clean spoon to push the carrots below the surface of the water. You’ll be amazed how much they have shrunk! There should be even more bubbles today. You can sample some carrots and see how they taste. Usually they’ll be a bit salty and slightly sour. If you like the taste and texture, you can seal the lid and place in the fridge for long term storage. If you want a more pickle-like flavor, let them sit out for another day.

Day 3:

  1. Check the jars. Again, open the lid and use a clean spoon to push the carrots below the surface of the water. The liquid will be cloudy and bubbly. Taste the carrots. If they are pickled to your liking, seal the lid and place in the fridge for long term storage. If you want a more acidic flavor, let them sit out for another day or two.

Recipe Notes

Once in the fridge, the fermentation will slow, but the bacteria will remain alive. I personally like the flavor from a 3-day fermentation period.

FERMENTATION TIPS FOR SUCCESS:
This recipe is fairly foolproof. As with any ferment, always start with an exceedingly clean kitchen, clean hands, and clean kitchen tools.

As long as you use the same size jar that I did and pack it tightly with vegetables, the salt-to-vegetable ratio is consistent (and safely promotes the growth of good bacteria, not the scary mold!). If using smaller or larger jars, adjust the salt based on the amount of carrots you're using.

Checking the jars each day and pushing the carrots below the surface keeps the fermentation anaerobic, which again, promotes the growth of beneficial bacteria and reduces the risk of mold developing.

If, for any reason, you think your ferment has gone wrong, throw it out! You can always make a single jar for your first batch to minimize food waste. If it does ferment as planned, once you’re done enjoying your carrots, use the leftover liquid as the starter culture for your next batch. That will “inoculate” it with good bacteria and further increases your chances of success!

*NOTE:  I use this mandolin set on the “shoestring fry” setting, but you can use a knife and cut to any shape/size you prefer.