Lacto-Fermented Garlic Dill Carrots
I believe we first started making these carrots in Lebanon where we had a special cupboard for fermenting. They were a huge hit for our family. We will usually make a huge batch up on a weekend and then slowly eat through them. The recipe itself is quick, inexpensive, easy and our girls like to help stuff the jars wit the carrots sticks.
- 1 medium to large sized bag of carrots
- A number of wide mouth jars with tight fitting lids
- 1 tablespoon whey per jar (See whey recipe)
- 1 tablespoon sea salt per jar
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried per jar
- 3 quartered cloves of garlic per jar
- Filtered water
Peel and quarter carrots into roughly uniform length sticks.
Place the carrot sticks tightly into jars leaving a minimum quarter inch of room at the top (we use all different size jars, but having something close to a quart size is the standard). Keep filling up the jars with tightly packed carrots until you run out of jars. Add all of the other ingredients to the jar, shaking gently to settle the carrots if needed.
Fill to within inch of the top with filtered water. The important part here is to make sure the water completely covers the carrot sticks.
Cover tightly and allow to sit at room temperature for 4-7 days (the fermentation time varies depending on season and/or warmth of the room). The water will turn cloudy as the carrots ferment. You may hear the jars hissing, and if you did not leave enough room in the jars at the top then they may leak a bit. After 5 days taste them to see if they are to your liking. The carrots will soften over time and will become more sour. Once you taste that they are just right put the jars into the back of the fridge. They will keep in this cooled state for a very long time.