How to Make Fermented Carrot Sticks

Learn How to Make Fermented Carrot Sticks. They are a perfect lunch box snack. And the bay leaves keep them crisp! These lacto-fermented carrots are a great probiotic-rich ferment that is easy and inexpensive to make. ⬇︎⬇︎ Click “Show More” for Additional Information ⬇︎⬇︎

Eating lacto-fermented foods is an important part of living a healthy lifestyle that includes traditional “nutrient dense” probiotic-rich foods.

Scientists tell us that bolstering our immune system through our gut health is the key to overall good health. So populating our gut with healthy bacteria is a key component to good health. And fermented foods are also wonderful for improving digestion! These Fermented carrots are a delicious, healthy, probiotic-rich, and inexpensive snack to make. You’ll wonder why you haven’t made them before!

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▶In this video, Mary from Mary’s Nest shows How to Make Fermented Carrot Sticks.

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[cherylst.pierre]

I just finished my first batch of fermented carrot sticks.. I followed your instructions exactly and they came out beautifully. I love them so much. Thank you.

[alexandriabullara]

Hi Mary, I actually was already fermenting carrots with a bay leaf (my first ferment!) when I saw this video. Wanted to let you know that they came out crunchy even with just one bay leaf. I did use more salt though- 1/2 TBS for a 1 quart jar. The carrots were not salty. Keep making your videos. They are wonderful and I enjoy learning from you. Thanks and God bless.

[bryantbradysr]

Hello, Mary, This is my first adventure with fermenting I have tried a few of your videos and made, ginger bug, sauerkraut, apple cider vinegar, and now fermented carrots, hey never to old to start 60yrs male . Thank you

[kristybear]

I have a wild grapevine growing in my yard. I'm so happy to have found a use for the small ones leaves! (They don't get big enough to make stuffed grapeleaves because the bugs start to eat them once they mature.) Thank you for another wonderful video, Mary!

[russeellbowman]

I just got McCormic's pickling spice, ground it fine, boiled it in water, and used that from then on for fermenting. I did this because fermenting for short times does not allow the pickling spice to soften and diffuse among the vegetables. I think bay leaves are in the spice. I will also be starting a bay tree in the yard to grow my own leaves in the future. It is a slow growing tree, and nice shade tree as well. Once grown, I can share leaves among friends.

[triciahague]

I have grapevines in my yard and also have Bailey plants in my garden

[missmaria]

I just did my carrots today ... with Bay leaves, garlic, onion, fresh dill and pickling spice. I can hardly wait. They are going to burst with flavour! 😋

[michaelahoffman]

Another recipe I must try! I love bay leaves, and use them in stews and soups. I didn't know they could be used to keep vegetables crisp during fermentation. I learned something new, again. Thanks, Mary!

[user_qw]

Hi.... Today made a batch of these and it turned out well. It was ready within 4 days here in tropical region. It was crunchy and tangy. But it was also bit too salty as well so I had to wash the brine water off.

I made it with dried bay leaf. And loved the flavour of both the bay leaf and carrots. 😊

[emanueladavis]

Like you I also love bay leaves, about 6 years ago I bought a bay leaf tree however I did not plant it out in the yard instead I used a large pot. Every Three years I change the potting mix and I keep the tree at about 4ft high so I always have bay leaves on hand. I made bone broth two days ago and I put 3 bay leaves in one onion and 2 carrots and 3 celery sticks roughly chopped. It was delicious. I was so happy that you shared that bit of information about the tannin's cause I love crispy vegetable. Love your videos you are really sweet. You have inspired me and today I made Korean Kimchi omg it was so beautiful and tasted great....I kept some out for dinner and the rest were put into jars to ferment for two days on the counter top and then they will get moved into the fridge. I made the Jardiniere following you advice to three Jars they look gorgeous tomorrow I want to make these carrots that you have shared with us. I couldn't find a Sauerkraut recipe perhaps I over looked it....will look again cause I have never had much luck with Sauerkraut, and if you have made it then I will follow your advice and have another go. Cheers

[deca]

Really love your video's !! You do such a fantastic job explaining the details !! Thank you

[Coastal.Redwood.Homestead]

Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights

[juliepoolie]

Just made a batch! I used some of the liquid from fermented pickles. Can’t wait to taste them!

[skai]

Hi Mary, I use an oak leaf or two to cover the top of my veggies during the ferment. Lots of tannin and free in my back yard! Nice crispy lacto fermented pickles and no taste change.

[mariahernandezmoya]

I love how detailed this is, since I have never made fermented vegetables before. Thanks, Mary!

[DOGOID]

I tried this and they're wonderful, the carrot juice is so fizzy and eating the carrots gives you a fizzzy tarty mouth experience. i would even buy the fizzy carrot juice it made by itself as a drink.

[saharhawasli]

Thank you so much for all the tips you give us... You are an amazing woman.

[ryanr.]

If you have a Mexican market/grocery, they should have dried and fresh bay leaves. At my Mexican grocery store, I’m able to buy a large bundle of fresh bay leaves for $1 and they’re fantastic.

[EssayonsFG]

Another yummy carrot recipe. Coked carrots are one of my oldest son's favorite veggies, next to rice of course.
God bless,
Rob

[insidekateskitchen]

Great video Sweet Mary. Now I'm going to do carrots and then ACV. Your videos are so uplifting and inspiring. Cheers!