Fermented Carrot Sticks (aka carrot pickles)
This recipe is easy and fun to do because anything that requires a fermentation period feels a bit like a science project, and who doesn't 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 used dill & garlic)
- One of the following:
- 1 T. salt or
- 2-3 t. salt and 1/4 cup whey powder or
- Cultured Vegetable Starter
Instructions
- 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 to 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.