How To Ferment Carrots for Beginners!

Peel the carrots and rinse them.

Measure 4 teaspoons of unrefined salt and dissolve it in 2 cups of purified water.

Cut the carrots into small buttons or spears.

Layer the carrots, garlic, and onion in a quart-sized mason jar, starting with carrots, then garlic, then onions, repeating until the jar is filled, leaving about an inch and a half of headspace.

Use a packer to press down the vegetables to ensure they are submerged.

Pour the saltwater brine over the vegetables until they are fully covered, adjusting the amount of water as necessary to maintain the headspace.

Place a fermenting weight or onion peels on top to keep the vegetables submerged.

Seal the jar with a fermenting top and ring, or if using onion peels, seal it with a flat and ring, placing it under a plate to catch any overflow.

Label the jar with the date using masking tape to track when it will be ready to check (in 10 to 14 days).

Store the jar at room temperature, away from direct sunlight.

Check the ferment daily, gently burping it to release gas buildup.

Equipment Needed

Spice Level:

Dietary