How to Make Fermented CARROTS (plus, KAHM YEAST!) | The Fermentation Adventure

Learn to make fermented carrots sticks using an easy fermented carrots recipe. Plus, we got kahm yeast?! You can make this recipe with what you have in the refrigerator, and learn how to prevent vegetables from spoiling using the lacto fermentation method. Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a salt brine to create its own vinegar taste. Crazy, it tastes just like a dill half-sour pickle!

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[BeeVargaTheHulahooper]

Here in Latvia 🇱🇻 for 'crispness' we use blackcurrant leaves when we ferment. Once the carrots fermented and there's brine left we sieve the liquid and use it for making hummus 😋 you can dip the carrots into it, divine 💖💖💖 amazing upload, you're lots of fun to watch 💖💖💖

[IbelongtoJesusChrist]

I made my first batch of fermented carrots and they were so sweet but also sour. I only use cane sugar and spring water. My son and I drink a bit of the liquid for our daily probiotic. Anyone that wants to help their kiddo with their belly or gut microbe (especially if they are autistic) definitely try fermenting fruits and veggies.

[amorenoorskitchen]

If you want them more crisp add a bay leave, or a grape vine leave 👌

[donnaforeman]

I had that Kahn yeast & thought that the mood was bad so I threw everything away. I will now try fermented carrots & veggie’s again. I love your videos

[SeGdb]

I've been wanting to ferment veggies for a long time. This Summer (2022) I came across naturally fermented green cabbage (real sauerkraut) and loved it. Finally on XMas day I made your red onion recipe, and the following day I made your celery ferment and I have had to burp them twice now. Today I received the silicon lid inserts plus the glass ferment weights which I added to the celery. I had the red onion in a regular mason jar (next batch is going to be wide mouth jar). Tomorrow I will make a jar of small carrots about 3 to 4 inch long.
I also want to ferment some baby English cukes.
When I made the red onions and celery I added some of the natural fermented brine from the green cabbage I had bought to help boost the fermentation and is it working nicely. Maybe you might like to mention about this in a future video?
I also want to mention that I had been making my own Kombucha for almost 20 years and stopped early in Covid.

[filipelimaferreira]

I followed the instructions and it turned out delicious. Thank you very much!

Just a question: does the carrots need to keep submerged in the brine even when the fermentation is over and when we store it in the fridge? Because is it impossible, they always float when I put out the weight that was in the container.

[diegosmpc]

I want to try make so many fermentations to include in my feeding after watching you. Thanks. Best regards from Brazil!

[Kjjjuynn]

Always watch your channel with a great pleasure. Will give this recipe a try.

[ericlarson]

Those vented lids are great. But a small piece of dill could block the nipple open enough to allow oxygen in. I like to use them on a jar of salted mash, like minced Cheyenne with 9% of its weight in salt added.

[BarRYK]

Looking good guys, thanks for the awesome videos!

[slapdaddie]

Hello, we just finished making these delicious carrots and would like to know how long they keep refrigerated after opening? My wife and I have a bet on what both your professions are. I know that is a bit personal and totally understand if you do not answer that. Love your videos we just started our fermentation journey.

[vtmom]

I'm sure glad you showed the yeast on top. I probably would have assumed there was a mistake and thrown it out!

[magspies]

Just finished making a jar, and they are delicious! Wondering if the weight is still needed when they’re refrigerated?

[happygirlus]

Thank you 😊 Flowing dills won't "hurt" the carrots with mold? Just vegetables needs to stay under the water?

[dimik]

You guys are a fun couple.
I made 3 jars of carrots only. I packed them in tight so I didn`t have to use a weight and made sure they stayed under the water line. I used more salt than you did (1tbsp per cup of filtered water). On the 2nd day I saw a foam floating on top that didn`t quite look like your kahm yeast. I scooped it out. Now I have to mention that I don`t have a very good sense of smell, so I have to rely on sight clues. It looks like mold but I`m not sure. It's day 4 and I have had to scoop it out every day. Is this ok?

[barbarabrooks]

Can you use the Kahn yeast to bake bread?

[tierapersing]

I did get the Kahm Yeast on top as well. This was my first attempt at fermenting and I have to say that it was way to salty for my taste and yes I did use a digital scale to measure the water and salt. I was so hoping for a win but I won't be trying it again and so will be sticking with pickling the veggies instead but it was an interesting adventure.

[AlabamaTree]

Thanks for this video / tutorial 🙂 when the fermentation is done how do I store the carrots? I only ever fermented chillies before and when they’re done you make them into chilli sauce so I’m not sure with carrots.

[renus]

does lacto fermentation reduce the sugar content present in the carrots?

[monicav]

How do you preserve after the 5 days? Do you stick them in the fridge? Do you remove them from the jar?