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Fermented Pickled Carrot Sticks

Prep Time10 minutes
Total Time17 minutes
Course: Ferment, Salads, Snacks
Cuisine: Dairy-Free, Gluten-Free, Picnic, Vegan / Plantbased
Servings: 1 quart size jar of pickles

Ingredients

  • 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!)

Instructions

  • 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
  • Enjoy!

Notes

*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.