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Lactofermented Carrots (food preservation)

A small bowl of lactofermented slices of purple carrots. Raw whole carrots in the background.
Make lactofermented carrots with these simple steps. Lactofermentation is an easy way to preserve food with just a few ingredients.
Prep Time 30 minutes

Equipment

  • 1 canning jar with lid
  • 1 fermentation weight optional
  • silicone fermentation lid optional, if using make sure it fits the canning jar you are using
  • Knife
  • Cutting Board
  • Measuring cup
  • measuring spoon

Ingredients

  • 1 cup carrot coins or spears
  • 15 grams sea salt
  • 2 cups water
  • 2 cloves garlic optional

Instructions

  • Remove green tops from the carrots.
  • Thoroughly wash the carrots and chop into coins or sticks. If cutting into carrot sticks measure to make sure they fit in the jar with about 1/4 inch left at the top. Set aside.
  • In a measuring cup add water and salt to create a brine. Stir to dissolve the salt.
  • Add carrots and garlic (if using) to the canning jar.
  • Pour the brine into the jar to cover the carrots. You may have some brine left over that can be discarded.
  • Add the fermentation weight into the jar.
  • Remove the centre portion of the lid and replace with the silicone fermentation lid. Screw on the outer ring of the canning jar lid.
  • Set the jar on the counter or in a cupboard to ferment for 3 - 5 days. The length of fermentation varies depending on your taste and the temperature of the room. See notes for more information.

Notes

Lacto-fermentation tips
  • The carrots need to be completely submerged under the brine.
  • The fermentation weight will ensure the carrots are submerged and does not allow air into the process. 
  • Add your favourite spices to create a different flavour. Cumin, coriander seeds, red pepper flakes are good options.
  • The duration of time that you ferment your carrots is a personal preference. The longer they ferment the more pronounced the fermented flavour.
Factors affecting fermentation:
  • The temperature of the room will affect the speed of fermentation. The warmer it is the quicker it will ferment.
If you don't have a fermentation lid or weight:
  • If you don't have a fermentation weight you can use:
    • a cabbage leaf on top of the carrots to ensure they are submerged
  • If you don't have a silicone fermentation lid you can use the canning jar lid. As the pressure builds up in the jar the lid will become firm to the touch and may need to be burped. To burp the jar loosen the ring of the jar to relieve the pressure. You may notice some fizzing or bubbling of the brine. This is a normal part of the fermentation process.