Fermented Carrot Recipe
Thyme and black pepper give these fermented carrots a pleasant herbal aroma, while a single jalapeño and plenty of garlic gives it a kick. Like most fermented vegetable recipes, this one is super simple to make. This recipe is adapted from Recipes from the Herbalist's Kitchen (Storey 2017) by Brittany Wood Nickerson.
Servings: 8 servings (1 quart)
Calories: 18kcal
Equipment
- Fermentation Seal
- Fermentation Jar
- Glass Weights
Ingredients
- 6 medium carrots
- 1 jalapeño
- 4 medium garlic cloves
- 6 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 2 cups water
- 1 tablespoon fine sea salt
Instructions
Prepare the vegetables.
- Slice the carrots into ¼-inch thick sticks, and then arrange them length-wise into a quart-sized jar. Next, slice the jalapeño in half lengthwise and arrange it with the carrots. Drop in the garlic cloves, thyme, and black peppercorns.
Prepare the brine.
- Whisk salt into water, and then pour over the vegetables.
Ferment the carrots.
- Place a glass weight over the vegetables so that they remain submerged under brine, and then seal the jar tightly. Allow the carrots to ferment about 2 weeks, then transfer to the refrigerator where they'll store for up to 6 months.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 897mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5160IU | Vitamin C: 5.9mg | Calcium: 21mg | Iron: 0.3mg
