Fermented Pickled Carrot Sticks
Wild Fermented Pickled Carrot Sticks
A foolproof recipe that will help you easily ferment your own crunchy, refreshing and probiotic fermented pickled carrot sticks.
No Starter Cultures Needed
Wild fermentation is a method of fermenting that does not use starter cultures. Instead, wild fermenting involves using the bacteria and prebiotics present in the ferment to build an entirely new culture! Wild fermentation allows you to start your own ferments without the hassle of trying to track down expensive starter cultures. It’s easier than you think so don’t let it intimidate you!
An Affordable & Beneficial Snack
This fermented pickled carrot stick recipe involves minimal ingredients that will help you start your own healthy ferment. Fermented and live foods are beneficial to your gut microbiome and your body. They offer a variety of health benefits that make incorporating them into your diet important! Fermented foods in stores can be hard to find and or expensive. However, fermenting food yourself is extremely affordable. It’s cheap, easy, and offers a high reward in the form of nutrient dense and highly beneficial food.
Minimal Ingredient & Powerful Flavor
The fresh dill in this recipe will help give your carrot sticks a delicious pickled flavor. The thinly sliced garlic not only adds to the pickled flavor but also acts as a prebiotic for our ferment (prebiotics help feed good bacteria to help them grow into a healthy culture). Lastly, the star of the show, the carrot sticks will stay crunchy throughout the process so you end up with a delicious and crisp pickled snack.
Fermented Pickled Carrot Sticks
- 2 sprigs fresh dill
- 1-2 cloves galic
- 2 pounds whole carrots
- 1 tbsp sea salt
- 1-2 cups distilled water ((it is very important that the water is distilled!))
- Wash and peel the skins of the whole carrots
- Cut the peeled and washed carrots into carrot sticks
- Peel and finely slice the garlic cloves
- Wash and dry 2 sprigs of dill
- In a widemouth quart sized jar, pack in the carrot sticks (and I mean P-A-C-K them in!)
You can tilt the jar to find more places to squeeze in the sticks
- After stuffing the jar full of carrot sticks, add in the sea salt to the jar
- Place the sliced garlic and sprigs of dill in the jar
- Cover the ingredients with distilled water (but be sure to leave abut an inch of free space from the waterline to the opening of the jar)
- Place a air-tight lid on the jar and let sit for a week (or until the carrots have reached your desired taste)
MAKE SURE you burp the jar atleast every 2 days while fermenting!
- Once the carrot sticks have reached your desired taste, place jar in the fridge for storage
*If you’re using organic carrots, you may leave the skin on and just wash the carrots very well before chopping into snacking sticks.
*When you burp your jar, use this time to check on your ferment to make sure it’s growing healthy! You want to look for bubbles on top of the water and along the water line. If you see mold this is a sign that your good bacteria is struggling to start a culture and you may need to try again.