Fermenting carrots in saltwater brine transforms carrots into crunchy snack that keeps for months in the fridge. This method works well on carrots that have lost some of their sweetness after long periods in storage.
I use a 2% brine to ferment these, and add fresh ginger, garlic, and wild fennel (or dill). This is one of the easiest fermentations to do, and is great for beginners and experts alike.
Recipe (for one pint Mason jar):
6 medium carrots, washed and sliced
2 inch piece of ginger, sliced
2-3 sprigs fennel or dill
500 mL filtered water
10 grams sea salt
1. Pack the carrots tightly into the jar, so they will stay submerged under the brine.
2. Add herbs and spices by pushing them down with a chopstick so they are held down by the carrots.
3. Dissolve 10 grams of salt into 500 mL of water, then pour over the carrots until they are covered.
4. Cover and ferment at room temperature for a couple of weeks. I place a piece of parchment paper underneath the lid to keep it from corroding.
5. Burp the jar as needed, and then place in the fridge once done.