How do I sterilize the jars for these fermented carrots?

The recipe instructs to boil approximately 4 cups of water, then carefully pour half into each jar, swirl, and discard.

What is the ideal temperature for fermenting these carrots?

The ideal temperature for fermentation is between 60-70 degrees F, and jars should be placed on the counter away from direct sunlight.

How long do the carrots need to ferment?

The carrots should ferment for 5-10 days, with lids unscrewed every 1-2 days to release pressure.

What if a carrot floats above the brine during fermentation?

If a carrot pops up above the salt water line, simply push it back down using a stainless steel utensil.

How should I store the fermented carrots after they are ready?

After 5-10 days, transfer the jars, including the salt water, to the refrigerator.

7 years ago

Fermented Carrots
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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Close-up of vibrant orange fermented carrot sticks, some with visible dill, served in a small bowl with a fork, ready to eat.

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Discover more recipes with these ingredients

Fermented Carrots [Vegan]

Dairy Free

Vegan

Looking for a new way to enjoy veggies? Give them a twist with a quick, at home fermentation! These fermented carrots take just 5 minutes to prepare and are ready in about a week. Simply sterilize your jars, chop carrots, add salt water and wait. They’re great as a snack... Read More

Ingredients You Need for Fermented Carrots [Vegan]

3 large carrots
2 cups filtered water
1 Tablespoon salt
1 teaspoon powdered spices: garlic, ginger, dill (optional)

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How to Prepare Fermented Carrots [Vegan]

Sterilize jars: Bring approximately 4 cups of water to boil in a saucepan or teapot. Carefully pour half of hot water into each jar, gently swirl (hot pad recommended) around and then discard water.
Wash carrots, trim ends and cut into sticks the length of the wide part of the mason jar (about 4 inches). Place half of carrot sticks in each mason jar, standing upwards. They should fit snugly.
Stir together water and salt. Doing this in a large measuring cup makes it easy to pour into the jars. Pour half of water into each mason jar until it reaches about 1/2 inch from the lip of the jar. The carrots should be completely submerged.
Top each jar with a lid (screw on loosely) and place on the counter in a place they won't be disturbed. Avoid direct sunlight. The ideal temperature is 60-70 degrees F.
Let sit for 5-10 days. Every 1-2 days unscrew the lids to let pressure escape. If a carrot pops up above the salt water line, simply push it back down (with a stainless steel utensil).
After 5-10 days, transfer jars to the refrigerator, including salt water. To eat, simply grab a few with a clean fork, rinse under water and enjoy!