These are delicious and crunchy with a slight tang. Great chopped up for toppings, eaten as a snack, chopped into salads, with cheese etc…
A few things you need to know to help your fermentation be a success are…
Use to sea salt for fermentation as iodised salt inhibits the process of fermentation.
Use filtered water as chlorine can do the same thing.
Pack the carrots in tightly so they stay submerged.
This is a nice and simple way of fermentation and it can be done with any vegetables but carrots are one of the easiest. Basically you make a brine, place the vegetables in a jar, top with the brine and leave for 5-7 days at room temperature. Quicker if it’s warm and longer if it’s cooler.
500-800g carrots, clean and tops trimmed off - you can peel if you like but the beneficial bacteria in the skin actually helps fermentation
2 % brine - 750ml filtered water 15g salt - stir to dissolve the salt
Dill or garlic, ginger, peppercorns, spices etc
Trim and cut the carrots into quarters length ways. Pack into a large clean jar. 500g fit in one agee jar. and then had 300g left for the second jar. You want a few centimeters ( about 5cm) left at the top. Place any flavourings you like in with the carrots. I used a sprig of dill in one jar and sliced ginger and garlic in the other jar. If you like it spicy then a chilli would be nice to try.
Top up the jar with the brine. Covering the carrots by a couple of centimeters. Screw on the lid and leave at room temperature for 5-7 days out of sunlight. Test them at the 4/5 day mark. The brine should go cloudy and the carrots should still have bite and be slightly tangy. There will be some bubbles on top.
Place in the fridge. This slows the fermentation right down. Enjoy.
Any questions, fire away!