Lacto-fermented carrots are super easy to make and the perfect balance crunchy and sour. And these dill pickle carrots are one our favorites. Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form. Delightfully acidic, crisp & savory, these pack more flavor and gut-friendly bacteria than ordinary carrot sticks. Naturally pickling carrots through lacto-fermentation is really easy & only takes a few days.
Equipment
Ingredients
- 2 pounds of carrots, peeled and cut into sticks
- 6-8 sprigs fresh dill
- 8 cloves garlic
- 2 tablespoons kosher salt
Directions
Pack fermentation jar with carrots, fresh dill and garlic cloves.
Dissolve kosher salt in 1 quart of water to make a brine.
Add fermentation weight and pour in brine to cover, carrots should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature for 5-7 days.
3.3 · 8 ratings
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