About The Recipe
Vibrantly orange, healthy, and inexpensive, the versatile carrot has been seducing our palates and nourishing our bodies since forever. And fermenting this crisp, flavorsome root only works to amplify its beneficial goodness!
Carrots believe it or not were not always orange, in fact they started off purple. The orange variety was first developed in 16th-century Holland in tribute to king, William I of Orange. A root vegetable, the carrot is believed to have originated in Persia before spreading over to Western Europe. Its rich, sweet flavor has made it easy to enjoy raw or cooked. Super versatile, they can also be juiced, sliced into sticks for snacking, grated, julienned, sautéed, puréed, or baked as chips. They combine beautifully with all kinds of other ingredients making it ideal to bulk up salads, stews and even cakes. Readily available all year round, carrots make a great source of nutrition, adding color, texture and taste to everyday meals. We recommend going for the organic varieties which have a superior flavor.
So everyone knows that carrots help improve vision but this colorful superfood benefits us in more ways than just that. This root vegetable is also a good source of antioxidants and is bursting to the seams with essential vitamins and minerals. Filling but not fattening, carrots contain just 44 calories per 100gm; a handy snack to satisfy those pesky hunger attacks. Apart from giving your jaw muscles a great workout there’s a lot of good that comes out of regular carrot crunching:
- The calcium, phosphorus, and magnesium in carrots help build strong bones and a healthy nervous system.
- Carrots reduce cholesterol levels which is a major contributor to heart disease.
- Carrots contain a number of antiseptic and antibacterial abilities that make it ideal for boosting the immune system.
- A rich source of potassium, vitamins C and B6, copper, folic acid, thiamine, and magnesium.
- Carrots contain high amounts of Beta-carotene. B-carotene consumption has been linked to a reduced risk of several cancers, notably lung cancer.
We all want our kids to go down the healthy route and incorporate more veg in their diet. Carrots would be a tempting way to start them down the right track. Substitute, fizzy drinks and concentrated juice with a glass of freshly squeezed carrot juice for a tasty and refreshing boost of vitamins and minerals. Leave a plate of carrot sticks near the TV and see how fast they disappear. Our recipe provides a tangy fermented version that is guaranteed to be a great hit, especially with the youngsters.
Let’s Get started
Luckily its sweet flavor and crunchy texture has made this common vegetable popular with the whole family. Kids enjoy them raw, peeled and sliced, or grated in salads and coleslaw. Pickled carrots make great crudites on their own or to dip into hummus, guacamole or a cream dip.
Tip** as with most fruit and veg, a carrot’s nutrients are stored just beneath the skin so don’t get carried away with the peeler.
What You Need
- 1 Pound carrots, cut into sticks (adjust quantity for jar)
- 1” Ginger, cut into matchsticks
- 1 Bunch cilantro
- 1/2 Gallon water
- 2 Tbsp. non-iodized salt
- In a saucepan heat the water. Add salt and stir till dissolved. Cool to room temperature.
- Place garlic cloves, jalapenos and spices (if using) in the bottom of a pre-sterilized, wide mouth mason glass jar. Next, add in the carrot sticks.
- Carefully pour the cooled brine over the vegetables until completely covered but leaving 1 ½ inches of headspace.
- It is always recommended that you keep your veggies below the brine. If you are looking for tips to keep your vegetables submerged check out our guide here: Tips on keeping your vegetables submerged.
- Cover the jar with the Easy Fermenter Lid to ensure perfect fermentation results.
- Store in a cool, dark place (room temperature 60-70°F is preferred,) for 1 to 2 weeks.
- Once jar has been opened, move to cold storage. Once ready this ferment will keep in the fridge for up to 6 months.
Variations To The Ferment
Once you get the hang of fermented carrot sticks you may want to add a little variety to your ladder. Leave your ferment simple or get as fancy as you want. Carrots go hand in hand with ginger, garlic, coriander seeds, jalapenos and dill. Try substituting carrots with parsnip or turnip sticks. Or, you could do a pickle mix of root veg. So simple to achieve… the only problem is they disappear so fast.