Fermented Carrots with Ginger and Turmeric
Fermented carrots are such a great and delicious snack that even the kids will love. They are a great way to get in beneficial bacteria and ferments into the diet.
Add in ginger and turmeric for even more added healthy benefits! Plus they really compliment the carrot flavors and give it a super boost.
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Homemade Fermented Carrots
If you are new to fermentation, this is a great mild tasting fermented food to get you started. And the little ones will love it too!
Some of our other favorite ways to make fermented foods are:
These are all simple recipes that require very little effort or complicated ingredients. And you can get the added nutritious boost from the healthy bacteria.
Here’s what you’ll need
- carrots
- fresh ginger
- turmeric root
- sea salt
Helpful supplies:
Now, you can use a variety of different fermenting tools to make good fermented foods. I’m sharing my favorites with you here.
- quart size Mason jar for fermenting & storage
- airlock fermenting lid
- glass weights (these ones have an easy grip)
- storage lid for the Mason jars
Helpful tips
Begin by mixing the sea salt with filtered water and set aside. It should be really good filtered water.
Avoid chlorinated tap water because it can interfere with the fermentation process.
If you make a lot of fermented foods, having a great source of clean, filtered water is recommended.
This is why I like my Berkey water filter! It filters out so much and the filters last a really long time! Worth the investment in my opinion.
Steps to making this recipe
Peel the ginger root, and turmeric root and then cut them into slices. Wash and cut the carrots lengthwise into quarters that will fit into a quart jar.
Add the ginger and turmeric to the mason jar. Pack the carrots into the jar as tight as you can fit it.
Fill with the filtered salt water brine to the top of the vegetables and allow for about 1-1 1/2 inch of headspace in the jar.
Place a glass weight on top of the root vegetables to keep the vegetables under the liquid brine. And add a fermenting lid to the top and then screw with Mason jar band.
Allow to ferment for 3 days at room temperature (about 62-70°F). We’ve gone up to 72°F with success too.
Replace lid with a leak proof lid and move to the refrigerator. Serve as a way to get in daily probiotics.
Fermented Carrots with Ginger and Turmeric
Ingredients
- 6 carrots washed
- 1 inch turmeric root peeled
- 1 inch ginger root peeled
- 1 tablespoon sea salt
- filtered water
Instructions
- Begin by mixing the sea salt with filtered water and set aside. It should be really good filtered water.
- Peel the ginger root, and turmeric root and then cut them into slices. Wash and cut the carrots lengthwise into quarters that will fit into a quart jar.
- Add the ginger and turmeric to the mason jar. Pack the carrots into the jar as tight as you can fit it.
- Fill with the filtered salt water brine to the top of the vegetables and allow for about 1-1 ½ inch of headspace in the jar.
- Place a glass weight on top of the root vegetables to keep the vegetables under the liquid brine. And add a fermenting lid to the top and then screw with Mason jar band.
- Allow to ferment for 3 days at room temperature (about 62-70°F) Replace lid with a leak proof lid and move to the refrigerator. Serve as a way to get in daily probiotics.
Beginner here….Once the carrots have fermented on the counter, can they be transferred to another container to store in the fridge? If so, do they need to stay in the brine?
Yes, you can store in another container. I would store the brine in the container as well.