Fermented Carrot Sticks

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Fermented Carrot Sticks | Real Food RN

The house is decorated for Easter and we have already dyed eggs three times! Teaching the kids about healthy eating is a challenge when the holidays seem to revolve around candy. So, we decided to make some fermented carrot sticks for the Easter Bunny because someone has to look after his health. We don’t want him to lose his only two teeth to the devastating effects of candy. This recipe is easy and fun to do because anything that requires a fermentation period feels a bit like a science project, and I love food science!

Ingredients:

  • 2 lbs. Carrots, peeled and cut into sticks
  • 3 cups non-chlorinated, filtered water
  • Spices that you might want to add: cumin, dill, cilantro, garlic, etc. (we are using dill and garlic)
  • One of the following:

Directions:

  • If using just salt or salt and whey, dissolve the salt in water and then add the whey
  • If using a starter culture, prepare the liquid according the package instructions
  • Place the carrot sticks and spices into the jar and pour the liquid over the carrots
  • Ideally the carrots should be submerged under the liquid, leaving one inch headspace
  • Place a lid on the jar, tighten and place in a cool spot to ferment for 1-2 weeks at room temperature
  • You might need to burp the jar every day for the first few days to release any pent up gases
  • Store cultured carrots in the refrigerator or root cellar
  • Makes approximately two quarts
  • This is a very kid friendly recipe. As you can see, even a princess can do it!

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 Fermented Carrots for the Easter Bunny

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Comments

  1. becky says

    To Holly, it’s lengthy – but informative” (Thanks to: http://www.culturesforhealth.com/choosing-salt-fermenting-culturing)

    Types of Salt for Fermentation
    Sea Salt

    Sea salts are derived from sea water. They can be refined or unrefined, but are generally safer than iodized salts. When looking for an unrefined sea salt look for specks of color: gray, black, pink, or red. These colors indicate that the minerals have not been removed from the salt. Some natural salts are moist because they have not been fully dried or further refined after being extracted from the sea water.

    Celtic cea salt is a CFH favorite for fermenting vegetables.
    Himalayan Salt

    Himalayan salt is a rock salt, more widely available as it gains in popularity. Himalayan salts are mineral-rich and can be pink or red in color, along with some white crystals. Himalayan salt also works well for fermenting vegetables.
    Pickling Salt

    Pickling salt is similar to iodized table salt, but without the iodine and anti-caking agents, so it can be used for fermenting vegetables. It is highly refined though, so it may not be the optimal choice if you are looking for an unrefined, natural salt.
    Kosher Salt

    Kosher salt is also readily available in most grocery stores. Kosher salt is not “kosher” itself, but is used to make meats kosher and is also called “koshering” salt. It has a larger crystal than the granular table salt and does not contain as many additives as table salt. It does, however, sometimes contain anti-caking agents, so check the label before using kosher salt for fermenting vegetables.
    Iodized Salt

    Also known as table salt, iodized salt can be found in any grocery store. Iodine tends to inhibit the beneficial bacteria in a cultured vegetable, so we do not recommend using iodized salt for vegetable fermentation. Any container of salt should be clearly labeled if it is iodized (contains iodine). Check for and avoid anti-caking agents, as well.

    An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals. Choose the best ingredients and your vegetable ferments will be healthy and delicious!

  2. Donna says

    Hi Kate!
    Got a newbie ferment question……do the 3 different recipes to ferment produce different probiotics? Do you know which ones? I know Caldwall’s will be listed on the ox but what about the others? Just trying to add new and varied bacteria to my gut…… :) thank you!
    Donna

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