Homemade Fermented Carrots

🧂 Ingredients

• 2 lbs (1 kg) whole carrots
• 1 lime
• 1-2 tsp chilli pepper flakes,

  optional
• 1 thumb size piece of fresh ginger
• 4 tsp fine sea salt

Instructions

• 1 Make brine first by adding 4 tsp of fine sea salt into pint jar of cool water
  (not warm, not cold). Cover and shake vigorously, set aside and shake a few more
  times during this process to help the salt dissolve.
• 2 Cover and shake vigorously, set aside and shake a few more times during this
  process to help the salt dissolve.
• 3 Carrots can be scrubbed or peeled. Cut carrots into lengths that stay an inch
  below the ring of the quart jar. Carrots will ferment best if they are cut into
  8ths lengthwise. This allows them to be thin enough to ferment, yet sturdy
  enough to hold and eat.
• 4 Peel and chop fresh ginger. Too small of pieces will float to the top of the
  brine, which contributes to mould, so a rough chop or dice is good.
• 5 Cut into the lime peel and pull away large pieces. Slice the peel into long thin
  strips. Add in ¾ or all of the lime peel strips.
• 6 Place the chili flakes, ginger, and lime peel in the bottom of the quart jar.
• 7 Stack the carrots lengthwise, tightly!
• 8 Shake brine again and pour onto carrots.
• 9 Add glass pebble, cover with fabric, and screw on lid. If you don't have a glass
  pebble, a ziploc bag filledwith water can be used, or a small jelly jar or other
  jar. These are used as weights to keep the carrots below the brine line.
• 10 Add a label with the date and ingredients. Set on counter or in cool space with
  temps between 60-70˚F (15-21˚C) for 1-2 weeks.
• 11 Start checking on carrots day 3.
• 12 If Kahm yeast develops, which may have a pink hue if pink Himalayan salt is
  used, use a clean paper towel to completely wipe it out.
• 13 Start taste testing day 5 and then again every couple days.
• 14 When the flavor is just right, seal jar with jar ring and lid and keep in the
  refrigerator. Ferments can keep in the fridge for several months.

Nutrition Info