How long does Fermented Carrots with Dill & Garlic (Classic Recipe) take to ferment?

Fermented Carrots with Dill & Garlic (Classic Recipe) takes approximately 5 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Fermented Carrots with Dill & Garlic (Classic Recipe) vegan?

Yes, Fermented Carrots with Dill & Garlic (Classic Recipe) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Fermented Carrots with Dill & Garlic (Classic Recipe) gluten-free?

Yes, Fermented Carrots with Dill & Garlic (Classic Recipe) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Fermented Carrots with Dill & Garlic (Classic Recipe)?

Fermented Carrots with Dill & Garlic (Classic Recipe) is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Fermented Carrots with Dill & Garlic (Classic Recipe)?

To make Fermented Carrots with Dill & Garlic (Classic Recipe), you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Fermented Carrots with Dill & Garlic (Classic Recipe) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Fermented Carrots with Dill & Garlic (Classic Recipe)?

Once fermented to your liking, store Fermented Carrots with Dill & Garlic (Classic Recipe) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Carrots with Dill & Garlic

Name: Fermented Carrots with Dill & Garlic (Classic Recipe)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 pounds (900g) Fresh carrots, organic preferred; 4-6 sprigs Fresh dill, stems and fronds; 4-6 cloves Garlic cloves, peeled; 2 tablespoons (30g) Sea salt or pickling salt (non-iodized); 4 cups (950ml) Filtered water, chlorine-free; 1 teaspoon Black peppercorns (optional); 1/2 teaspoon Red pepper flakes (optional)

Preparing Your Workspace

Before you begin, ensure all equipment is thoroughly cleaned with hot, soapy water. You don't need to sterilize for lacto-fermentation—the beneficial bacteria will naturally outcompete any unwanted microbes—but cleanliness helps ensure success.

Preparing the Carrots

Wash and peel the carrots: Scrub carrots under cool running water. Peel if desired, though leaving the peel on (if organic) adds extra nutrients and fiber.

Cut into sticks: Slice carrots into sticks about 3-4 inches long and 1/4 to 1/2 inch thick. Try to keep them uniform so they ferment evenly. The sticks should fit comfortably in your jar with about 1-2 inches of headspace at the top.

Making the Brine

Dissolve the salt: In a large measuring cup or bowl, combine the filtered water and sea salt. Stir vigorously until the salt is completely dissolved. This creates a 2% brine solution, which is ideal for vegetable fermentation. Note: The brine should taste pleasantly salty, like the ocean.

Let the brine cool: If you heated the water to help dissolve the salt, allow it to cool to room temperature before proceeding. Hot brine will kill the beneficial bacteria we're trying to cultivate.

Packing the Jar

Layer the aromatics: Place 2-3 sprigs of fresh dill at the bottom of your clean wide-mouth quart jar. Add 2-3 lightly crushed garlic cloves. If using peppercorns or red pepper flakes, add half of them now.

Pack the carrots: Stand the carrot sticks upright in the jar, packing them snugly but not too tightly. They should support each other and stay submerged once you add the brine. Leave about 1-2 inches of headspace at the top.

Add remaining aromatics: Tuck the remaining dill sprigs and garlic cloves around the sides and on top of the carrots. Add the remaining peppercorns or pepper flakes if using.

Starting Fermentation

Pour the brine: Slowly pour the salt brine over the carrots, ensuring they're completely submerged. The brine should cover the carrots by at least 1 inch. Important: Vegetables exposed to air can develop mold, so submersion is key.

Weight the vegetables: Place a fermentation weight or a small glass jar filled with water on top of the carrots to keep them submerged beneath the brine. If you don't have weights, a small zip-top bag filled with extra brine works well.

Add an airlock or cover: If using an airlock lid, attach it according to the manufacturer's instructions. If using a regular lid, place it on loosely to allow gases to escape, or cover with a clean cloth secured with a rubber band. Note: Fermentation produces carbon dioxide, so the jar needs to "breathe."

Fermentation Process

Place in a cool, dark spot: Set your jar on a plate or tray (to catch any overflow) in a location away from direct sunlight. A kitchen counter away from the stove is perfect. The ideal temperature is 68-75°F (20-24°C).

Monitor daily: Check your ferment once a day. You should see tiny bubbles rising within 24-48 hours—this is a wonderful sign that fermentation is happening! If any white film appears on the surface, simply skim it off. This is kahm yeast and is harmless, though it can affect flavor if left too long.

Burp if needed: If using a regular lid (not an airlock), "burp" the jar daily by briefly loosening the lid to release built-up gases, then retightening.

Taste test: After 3-4 days, start tasting your carrots. Use a clean fork to fish one out. They should taste tangy and pleasantly sour. The longer they ferment, the more sour they become. Most people enjoy them between 5-7 days.

Finishing and Storage

When ready, refrigerate: Once the carrots reach your desired level of tanginess, remove the weight, secure a tight lid, and transfer to the refrigerator. The cold temperature dramatically slows fermentation, preserving that perfect flavor you've achieved.

Enjoy: Your fermented carrots will keep in the refrigerator for several months, though they'll continue to slowly ferment and develop deeper flavors. Always use a clean utensil when removing carrots to prevent contamination.

Troubleshooting Tips

No bubbles after 3 days? Your kitchen might be too cold. Try moving the jar to a warmer spot or wrapping it in a towel.

Carrots floating? This is common. Just ensure your weight is heavy enough to keep them submerged.

Cloudy brine? This is completely normal! The cloudiness comes from beneficial bacteria and is a sign of healthy fermentation.

Off-putting smell? A slight sulfurous smell is normal in the first few days. However, if it smells truly rotten or you see fuzzy mold (not white film), discard and start fresh.