Lacto fermented carrots are my go-to snacks now

[ndautomotive]

In the Balkans we ferment everything - carrots, cauliflower, cucumbers, cabbage, you name it. Delicious treats especially during the winter season, where there is a lack of fresh produce. Cheers from Bulgaria 🇧🇬

[cfazzari]

When choosing salt for fermenting vegetables, there are two very important things to avoid: anti-caking agents and added iodine. The addition of iodine can inhibit beneficial bacteria and disrupt fermentation.

[stichez]

Your supposed to leave head space between the water and lid enough so it doesn’t spew out when you burp it. Just a little tip

[rqnxlwz]

The salt amount needs to be proportionate to the amount of water you use. If youre reading this, you need to add more salt if you have more water. 1 tbsp salt isnt always the right amount.

[joemurdoch]

Thank you for a simple explanation and process.

[mjrussell]

Thanks for the reminder - I haven’t made those in eons and it’s about time that fresh carrots should be available at my local farmer’s market.

[brainwater]

You are supposed to weigh the carrots and add 2% salt. Then you're supposed to add a 2% brine. The math sounds hard but it's not. Let's say you have 500 grams of carrots. (500x0.02=10 grams of salt). 1 liter (1000 ml) is 1000 grams so you add 20 more grams of salt. 2% salt is best for lactofermentation

[tmc]

Thanks so much for the easy explanation!!

[tineejohnston]

Thank you so much for making it so easy 😇❤️ I ma try it ❤️❤️❤️

[King_of_the_slums]

Twice I've made fermented carrots, and both times, i never got the fizz going, i will yry this recipe and hooe fir the best

[mayen.perez.]

Hi, thank you for this simple procedure. I appreciate it. ☺️

I have two-questions:
1. Do we need to have the lid closed tightly during fermentation?
2. Should we let it burp everyday?

[Jimmych-xo]

I made some recently and fermented them for a week. However, they got too soft and soggy. What's your optimal time for them to still have a bit of crunch?But have lots of prebiotic goodness

[mamiluisamia]

I did it. I tasted way too salty...Can I rinse the carrot one by one right before eating them..?

[meme-cjug]

Do i need to remove the water before i put it in the fridge

[RaziaBibi-nk]

Which salt did u use for this recipe? Iodine? Or pink salt?

[Uira]

They Look Yummy 😋. can you use just tap water? or do you have to use filtered water?

[michaeladamstone]

Good job nice and easy right..? Now a day before you eat them dumped out most of that salty liquid and add back a nice flavorful pickling brine without boiling it cleaning jars I need that stuff right we're not canning. 45 days of fermenting now add vinegar and honey or sugar whatever you like. If it's the health thing you're going for our bodies are alkaline. White wine vinegar helps balance that so added raw instead of boiling it with other stuff interior jars and I have pickles in 5 days. Good luck. M

[Mrs.Nihilist]

Do you have to put them in a refrigerator?

[sdnlawrence]

So they're salty, soggy carrots?

[RC-qfmp]

They’re good but knock me out of ketosis. I’ll take out half a carry from my homemade fermented carrot jar, cut it up, and put in a salad. But it cannot be a snack. Too much sugar.