Fermented Carrots, Three Ways

This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.

Fermented Vegetables, 10th Anniversary Edition co-author Kirsten K. Shockey prepares three easy carrot ferments that make a delicious, healthy addition to any diet — no crock (or cabbage) required.

From gingery Carrot Kraut to Spicy Carrot Salad to simple Fermented Carrot Sticks, explore the versatility of a single vegetable and produce different flavors and textures merely by changing the amount of surface area that gets exposed to the lacto-fermentation process. Plus, discover innovative techniques for keeping your ferments safely submerged in brine.

Video produced by Mars Vilaubi and Storey Publishing.

[Mark-yljn]

i HAVE MADE FERMENTED CARROTS 2 WEEKS AGO. THEY SMELL AND TASTE AMAZING :)

[MsYasmar]

Thank you for the information you share with us. I love your books and recipes.

[yukikaur]

Thanks for recipe. I really liked your calm voice. Thanks.

[claireryan]

I love your book and the foods it has taught me to make!

[azrausa]

Love your videos! Thank you so much, I will buy the book soon. I have a question how long did you let sit out side for ?

[margaretcunningham]

Just got your book today from amazon. Watching from Ireland...new subbie.

[mohanedsalim]

Great easy & simple thank you so much😍🙏💐

[amandamilobooks]

I've never seen this bag method--THIS IS GENIUS!!! =D <3 Thank you!! I'll be checking out your book!!

[leannhill]

Just started some carrots and radish and a chili.... Trying to do like a Vietnamese pickle...wish me luck

[TomZmb]

Just made my first ever lot of fermented carrots. I'm amazed at how much you can get into a jar! I only had a small Kilner jar and crammed 500g of carrot into it!!

[quinnfischer]

i think i will try the first one thank you!!

[naomiflores]

What is their shelf life I'm looking for long term

[sandravalani]

Thanks for sharing your d'lightful and healthy receipe!!!  This is the way that Humanity needs to eat instead of taking all kinds of toxic antibiotics when they get sick!!!!

[countrygalinthecity]

Dont have fresh ginger on hand, can I use ground?

[janellepayne]

Well Kirsten thank you so much for this recipe. I've been fermenting, mostly cabbage for a year now, and love it. Your video is definitely the easiest to watch by far. Your presentation style is excellent. I'm looking forward to learning more from you and trying out these different carrot ferments. Where can I find out about your book, and will you post to Tasmania?

[romateutube]

Is there any info you can share about amount of salt (minimum or maximum) to ferment? I preferred to use not too much sodium for the fermentation or enough to ferment the veggies.

[headhunter]

wont the jar explode if screwed tight, as in 2nd example?

[gronau-tcm]

have read the book - it's great. 😊

[vickiebell]

I am very happy to try the zip lock bag with water in it. I filled mine over the top of the jar so it would sit on top of the rim and sag a little over the rim. I notice from time to time I must help it get upright again. The carrots are fermenting so correct me if I am wrong, the bubbles that come up the side of the bag can make it fall to one side and I should keep watch to upright the bag when it does that, so no air or bugs can get into the jar. Or should I have filled it to the rim then placed a lid on it??

[profile_]

Does the fermentation allow the raw betacarotene to be more absorbable?