We made some fermented carrots a bit ago and they came out quite well. We followed the instructions from Farmhouse on Boone and added five crushed cloves of garlic. Today, I am trying it with a couple tablespoons of Ball Mixed Pickling Spice. Seems Ball is not producing this spice mix anymore. If it turns out well, I will try this recipe for the mix that I found on Cuisine Mastery to reproduce the mix on my own.
UPDATE: The carrots made with Ball Mixed Pickling Spice was a dud! just make it with the garlic.
Ingredients
- 2 cups filtered water, plus additional water to fill jar
- 4 tablespoons salt
- 1 pound whole carrots
- Several cloves of fresh garlic
Equipment
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1 Glass Fermenting Weight
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1 Fermentation Lid
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1 1/2 Gallon Mason Jar
Directions
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Simmer 2 cups of water.
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Remove from the heat and stir in the salt until dissolved.
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Add the brine to a half gallon glass mason jar.
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Fill the jar the rest of the way with filtered water.
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Slice the carrots into long thin sticks.
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Carrots into another half gallon mason jar.
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Pour the prepared brine over carrots until fully submerged leaving an inch or tweo of head space.
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Add fermenting weight to keep the carrots submerged.
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Cover with fermenting lid.
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Let sit to ferment for one to two weeks according to taste.
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When done, cover them with a regular lid and place jar in the refridgerator.
Notes
- Slice carrots lengthwise to make them easy to remove.
- Keep carrot submerged to prevent spoiling.
