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–+ servings
Fermented carrots in a mason jar with spices.
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5 from 3 votes

Fermented Carrot Sticks and Free Probiotics

An easy method to make fermented carrot sticks at home. Super healthy, easy to make, vegan, keto, gluten and dairy free.
Prep Time 7 days
Total Time 7 days
Servings 20 sticks
Calories 11kcal
Cost 3€/$4

Equipment

Ingredients

  • ½ kg carrots (about 6 medium carrots) freshest carrots you can find
  • 1 pc nappa cabbage
  • 500 ml room temp water distilled water is ideal
  • 2½ tsp sea salt not iodized
  • 1 pc garlic (optional) peeled
  • ¼ tsp black pepper (optional)
  • ¼ tsp coriander seed (optional)
  • 1 pc star anise (optional)
Metric - US Imperial

Instructions

  • Dissolve the salt in the water using a whisk and mix well.
    Dissolving the salt in the water.
  • Wash the carrots but don't peel them. Cut the carrots into 8ths lengthwise and pack into the jar as tightly as possible.
    Packing the carrots tightly in the jar.
  • Add the desired spices, garlic and cover the carrots with the salt brine so that the carrots are completely submerged in the liquid. Leave a little space at the top of the jar for the CO2 that is created from the fermentation. 
    Fermented carrots in a mason jar with spices.
  • Cover the carrots with a fresh piece of cabbage and make sure it's completely submerged.
    Covering the carrots with cabbage.
  • Close the lid and Leave the carrots in a dark, cool place in your house (approx. 18°C).
  • Open the jar to “burp” the fermentation every day and check for bubble and gas. It can be ready in 7 days but sometimes can take up to 14 days. It is important to note that if you do not release the gas every once in a while, the jar could explode. Make sure you don't skip this step!
  • Once the carrots are sour, crunchy and smell delicious, they're ready to go in the fridge. They can last up to 3 months in the fridge when covered with brine. Enjoy!
    Fermented Carrots with cabbage and raw carrots on the side.

Notes

Lactic acid bacteria thrive in a temperature range of 60-70°F (15-20°C).
We are using a 5% salt brine solution. The correct salt concentration is what allows the good bacteria to thrive.
Packing the carrots tightly prevents them from floating to the top.
It is important to note that if you do not release the gas every once in a while, the jar could explode. Make sure you don't skip this step!
If the fermentation smells bad, always be on the safe side and throw it out. It should smell slightly acidic but fresh. Similar to kimchi, or sauerkraut. 

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4177IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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