Lacto-Fermented Carrots Recipe

Lacto-fermented carrots are a delicious and healthy way to preserve this root vegetable. The fermentation process not only enhances the flavor of the carrots but also increases their nutritional value. These tangy and crunchy carrots make a great addition to salads, sandwiches, or as a side dish. The lacto-fermentation process involves using salt and water to create an environment where beneficial bacteria can thrive, resulting in a probiotic-rich food.

4.5
21 Rating -
Rate
Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Lacto-Fermented Carrots
plan
Bookmark

ingredients serve

Ingredients for Lacto-Fermented Carrots Recipe

  • 0.13 pound Organic Carrots
  • 1/4 tablespoon Sea Salt
  • 1/2 cup Filtered Water

Directions: Lacto-fermented Carrots Recipe

Cooking Directions

  • STEP 1.Wash and peel the carrots, then cut them into sticks or rounds.
  • STEP 2.In a clean jar, pack the carrots tightly, leaving about an inch of headspace.
  • STEP 3.In a separate bowl, dissolve salt in water to create a brine solution.
  • STEP 4.Pour the brine over the carrots, making sure they are fully submerged.
  • STEP 5.Cover the jar with a lid or a fermentation airlock to allow gases to escape.
  • STEP 6.Let the carrots ferment at room temperature for 3-7 days, depending on your preference.
  • STEP 7.Check the carrots daily, pressing them down to keep them submerged in the brine.
  • STEP 8.Once the desired level of tanginess is reached, transfer the jar to the refrigerator.
  • STEP 9.The lacto-fermented carrots can be stored in the refrigerator for several months.

Cooking Tips

  • Use organic carrots for the best flavor and nutritional value.
  • Make sure all utensils and jars are clean to prevent unwanted bacteria growth.
  • Adjust the fermentation time to your taste preference, shorter for milder flavor and longer for stronger tanginess.

Storage and Serving

  • Store the lacto-fermented carrots in the refrigerator to maintain their freshness and flavor.
  • Serve them as a side dish, in salads, or as a crunchy topping for sandwiches and wraps.
  • The brine can also be used as a tangy addition to dressings or marinades.
Nutrition
value
33
calories per serving
< 1 g Fat< 1 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    < 1g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    < 1mg
  • Vitamin A
    2303mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp