How to Make Fermented CARROTS (plus, KAHM YEAST!) | The Fermentation Adventure

Wash the carrots using a potato scrubber to remove excess dirt without peeling them.

Chop off the tops and ends of the carrots for a prettier presentation.

Cut the carrots in half and then into sticks to fit into a 1 quart mason jar, ensuring they are bite-sized for finger food.

Slice 1/4 to 1/2 of an onion into pieces.

Prepare 4 cloves of garlic by smashing them to release flavor and removing the peels.

Sterilize the mason jar using non-chlorinated water and dry it out.

Place the smashed garlic at the bottom of the mason jar.

Add the sliced onion on top of the garlic in the jar.

Pack the carrot sticks into the jar on their sides to prevent them from floating.

Add 1 teaspoon of dried dill into the jar for flavor.

Optionally, add 1 teaspoon of crushed red pepper flakes for spice.

Dissolve 1 tablespoon of sea salt into 2 cups of non-chlorinated water to create the salt brine.

Pour the salt brine into the jar, ensuring all ingredients are submerged.

Equipment Needed

Spice Level:

Dietary