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Fermented Dill Carrots

Crazy about dill pickles but can't wait for cucumber season? Satisfy your pickle craze with these carrot dill sticks! Warning - you are very likely to find yourself at two in the morning in front of your fridge devouring these sticks from the pot. Better to always have a jar on hand.

 

  • Difficulty level: easy
  • Type of fermentation: lactic
  • Preparation time: 20 minutes
  • Fermentation time: 3 to 8 weeks, to taste.

 

EQUIPMENT

The jars (or other containers) that you are going to use for fermentation are the basis of the recipe because the amount of added salt is calculated according to their volume.

We give you an example that works well for this kind of recipe, but don't hesitate to change the size and type of container. You will only have to adjust the amount of salt proportionally to the new volume of the container.

 

INGREDIENTS

  • Approx. 900g carrots, or enough to fill two 500ml jars
  • 4 tsp salt (20 gr)
  • 2-3 cloves of garlic
  • 2 tbsp. black pepper
  • 1-2 tbsp. dried or fresh dill
  • Sufficient water

Dill and Carrots in a jar

 

PREPARATION

  1. Pour 2 teaspoons of salt (10 g) into each mason jar.
  2. Add the pepper and dill to the jars.
  3. Peel the carrots and cut them into sticks.
  4. Stack carrots and garlic vertically until they are firmly packed and cannot rise up during fermentation.
  5. Pour in water to submerge the carrots (nothing should stick out).
  6. Close and shake the jars to dissolve the salt in the water.
  7. Make sure the lid is not too tight, so that the pressure can release during fermentation.
  8. Place the jars on a small plate to collect any excess liquid.

Leave to ferment at room temperature for about 3 weeks (or more). Open the jar and enjoy! The sticks should have a tangy taste and a crunchy texture that will make your pickles go green with envy.

Jar of fermented dill carrots

The cultured carrots can be kept for 1 year in the refrigerator and even longer. However, over time the carrots will become increasingly soft, but will remain just as good to eat.

 

On the subject of salt: Brine and its percentages can cause many headaches for amateur fermenters. This technique is simpler and more precise at the same time: we take the volume of the jar that we are going to use, we then multiply it by 2%. This gives us the amount of salt to add: 500 ml x 2% = 10 g of salt. So, you need 10 g of salt (2 teaspoons) for every 500 ml!

 

Get Started! 

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