Fermented Shaved Carrots
Crunchy, probiotic-rich fermented carrots that make a vibrant addition to salads, sandwiches, and grain bowls.
Ingredients
Main Ingredients
- 1 lb 1 lb (about 450 g) carrots, peeled and trimmed
- 9 g 9 g (≈1.5 tsp) non-iodized salt for a 2% salt-by-weight on 450 g carrots
- 1 cup 1 cup (240 ml) filtered water if using wet brine — use more for a full jar
- 1-2 cloves 1–2 cloves garlic, smashed optional
- 1 small piece 1 small piece fresh ginger, thinly sliced optional
- 1 tsp 1 tsp whole mustard seeds or coriander seeds optional
- 1 leaf 1 bay leaf or a few sprigs of dill or thyme optional
- 1 small 1 small hot pepper sliced optional, for heat
- 1 pint A clean 1-pint (500 ml) jar or larger, plus a weight to keep carrots submerged a small jar, fermentation weight, or a sanitized stone
Instructions
Preparation
- Use a mandoline or vegetable peeler to shave carrots into thin ribbons.
- Weigh carrots (450 g example). For a 2% salt ratio, multiply carrot weight by 0.02 (450 g × 0.02 = 9 g salt). Sprinkle the salt evenly and toss. Let sit for 10-15 minutes.
- Tightly pack the salted carrot ribbons into a sanitized jar. Add garlic, ginger, and spices between layers.
- If there’s not enough liquid to cover the carrots, dissolve salt in filtered water and pour to submerge.
- Place a fermentation weight or small inner jar on top so the carrots stay submerged. Cover with a loose lid or cloth.
- Leave the jar at room temperature (65–72°F / 18–22°C) out of direct sun.
Fermentation
- Taste after 2–3 days; the shaved carrots often become pleasantly tangy between 3–7 days.
Refrigeration
- When flavor and tang are to your liking, screw the lid tight and move the jar to the fridge.
Notes
These carrots will keep 2-3 months in the fridge. Avoid freezing to preserve crunch. Always use clean utensils when serving.