Fermented ginger carrots will knock your socks off!
It’s no secret that I love fermented foods (sauerkraut and kombucha being my favorites) because of their probiotic content, and lately I’ve started to expand my horizons. I went to a farmer’s market recently and saw a jar of fermented ginger carrots selling for something like $8! Off I went to the store to get a pound of carrots and some ginger to make my own.
This fermented ginger carrots recipe uses lacto-fermentation, a different method than is used to make kombucha. Essentially, the brine (salt water solution) that forms around the veggies is enough to discourage the growth of harmful bacteria and fungus while at the same time providing just the right conditions for Lactobacillus—the bacteria that cause the tart flavor of lactic acid as a byproduct—to grow.
Lacto-fermentation of ginger carrots—and any veggie really—requires that the veggies be completely submerged under the salty brine to give just the right anaerobic conditions. It’s possible to go whole-hog and buy fancy fermentation jars or huge crocks. (Can you say $$$?) If you’re just getting started, you may want to KISS and stick to this method for fermented ginger carrot which uses mason jars. They’re cheap and relatively easy to find.
This recipe easily doubles, triples, etc. If you don’t like ginger, you can leave it out. You can always thinly slice the carrots, but I prefer to shred them. The generally accepted ratio for vegetables to salt is 5 pounds veggies : 3 Tablespoons sea salt. I’ve adjusted that ratio down for this recipe.
Equipment Needed to Make Fermented Ginger Carrots
- 1 pound carrots (450 g), shredded
- 1–2″ piece of ginger, peeled and shredded or grated
- 2 teaspoons sea salt
- Ingredients for extra brine
- 1 cup water
- 1 rounded teaspoon sea salt
- Ferment time: 7–14 days
- Shred the carrots and ginger in a food processor and dump into a large bowl.
- Sprinkle with 2 teaspoons of sea salt. Mix thoroughly with your hands, squeezing the carrots as you go. You’re trying to extract a bit of the natural liquid by creating a concentrated salt solution around the carrots (it’s hypertonic…SCIENCE!). Let the carrots sit for 15 min before moving to the next step.
- Divide the carrots evenly between two pint-sized (16 oz) mason jars. Press the carrots down firmly until you’ve removed as much empty space as possible. There may be some natural carrot liquid at this point but not enough to cover the veggies.
- Place the small 4 oz jar on top of the carrots. Fill the remainder of the space with a little bit of the brine solution. The carrots should be completely submerged. Repeat with the other jar. Save extra brine in the fridge because you might need it during the fermentation process…you can always make more but this saves a step later.
- Cover the jars with cheesecloth, a piece of old t-shirt or a kitchen towel and place them in a bowl (I use paper bowl) or on a rimmed plate to catch any bubbling over.
- Place in a dark spot (like a pantry or cupboard) and check daily to make sure the water level has not dropped down to the carrots. If it has, pour a bit more brine on top.
- My carrots were to my sour liking after about a week, but I live in sunny Southern California. Check yours by removing a small sample after 5 days or so and eating it up! If it tastes tangy enough for you, it’s ready. It generally takes 7-14 days but varies with temperature.
- Store tightly covered in the fridge…it will last for a few months!
Directions to Make Fermented Ginger Carrots (including video!)
- My carrots are slimy. Bad bacteria have probably started to grow in your jar. Best to toss it out to be safe.
- My carrots have run out of liquid. If this was recent, within a day or two, top off with more brine solution. If it’s been several days, you may want to throw it out and start again.
- Help! My carrots are foaming! This is normal especially after the first couple days of fermentation because gases are being released by the bacteria and can cause bubbles or foam. You can skim the foam and keep on rockin’.
- I see white stuff at the bottom of the jar. Is this okay? Yes. These are the bacteria. It’s totally normal.
- Um, my carrots have greenish black mold on top. If you’re adventurous, you can skim it and keep going. This is how moldy ferment has been dealt with for ages (and I can tell you lots of stories about what they do with moldy cheese in the grocery store…haha). If you’re totally grossed out, just start over.
- It’s been a couple weeks and the carrots still aren’t sour or tangy. You may have them in too cold of a spot. Try putting them in a warmer location to speed up the process a bit.
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