FERMENTING CARROTS: How-to Ferment Spicy Carrots w/ Jalapeños

Gather ingredients: 6 carrots, 6 jalapenos, 12 cloves of garlic, filtered water, and salt.

Wash the jar, pickling puck, and lid thoroughly without using bleach.

Peel and cut the vegetables if desired.

Layer the carrots, jalapenos, and garlic in the jar, leaving room for the pickling puck.

Prepare the brine with 1 quart of filtered water and 3 tablespoons of salt, ensuring the salt dissolves completely.

Pour the brine over the layered vegetables in the jar, ensuring they are submerged.

Place the pickling puck or a cabbage leaf/onion piece on top to keep the vegetables submerged.

Scoop off any floating seeds or debris from the top of the jar before sealing.

Seal the jar with the lid and set it aside to ferment.

Burp the jar daily for the next three days to release gas buildup without tasting or checking the contents.

After three days, check the ferment for cloudiness and taste for tanginess, deciding whether to continue fermenting longer.

Equipment Needed

Spice Level: