Fermented Carrots? Of course! They are a sweet and sour pickle that’s super crunchy and are a fantastic way to learn how to ferment. This recipe takes minutes (or less to prepare) and will last in your fridge for a year or more (but we can eat a quart/ liter in a week!)
We’ve fermented carrots before. They’re a lot of fun to experiment with and you can safely play with adding other flavors. The mustard seed we used in this recipe added a slight bite to the carrots but also swelled the seeds and they are just as pickled (and edible) as the carrots!
Fermented Carrots with Mustard – Ingredients
- 4 cups of chopped carrots. You can peel if you want but that’s up to you.
- 2 tablespoons dry mustard seeds
- 1 tablespoon non-iodized salt (like sea salt)
- Chlorine-free water (I boil Toronto tap water and let it cool)
Fermented Carrots with Mustard – Instructions
- Toss carrots with salt and mustard.
- Place in a glass jar (or bowl).
- Cover carrots with water.
- Cover with a cloth and set in a warm place (out of direct sunlight) in your kitchen.
- Check the surface daily. If it bubbles or mold appears, skim with a spoon.
- Begin to taste after day 2. It will ferment quicker in the summer than the winter and will be ready in 2-14 days. It’s ready when you are happy with the taste; the brine will likely be cloudy and the carrots should be sour!
They are great to eat as-is, can be added to wraps, stirfrys, salads and more! What would you use them for?
Following our speech at TEDxToronto, we’re sharing at least 10 easy preserving recipes in the next 3 weeks. If you’re looking for easy places to start, these recipes are for you (but note: the other recipes really are just-as-easy)!