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One of our favorite Lacto-Fermented Vegetables is Spicy Carrots.
These come from a recipe listed in the comments section of this post on GNOWFGLINS (comment #2 from Alyss). I’ve made them several times using the comment as a guide (but leaving out the jalapeno) and they have always been a hit with my family.
This time I added a jalapeno and WOW are they wonderful. Below are a couple of versions of the recipe that I’ve tried. I encourage you to experiment with it and find a version that your family enjoys.
Lacto Fermented Spicy Carrots with Jalapeno
4 or 5 Organic Carrots, peeled and cut in matchstick size pieces
1 onion, peeled and in large chunks
3 cloves of garlic, peeled and cut in large chunks
1 jalapeno pepper, top removed and cut in large pieces (use gloves)
1 1/2 cups pure water (approx)
2 1/2 teaspoons sea salt
2 Tablespoons whey (double the salt if not using whey)
Mix all of the vegetables in a bowl. Put them in a jar and pound down to fit (I use a wooden spoons and kind of move them around and pound them a bit). Mix together the water, salt and whey. Pour over the vegetables leaving a good inch at the top. Put the lid on the jar and leave at room temperature for 2-4 days. Then move to cold storage (refrigerator or cellar). Enjoy!
Spicy Pickled Carrots
4 or 5 Organic Carrots, peeled and cut in matchstick size pieces
1 onion, peeled and in large chunks
3 cloves of garlic, peeled and cut in large chunks
Pinch of Red Pepper Flakes
1/2 teaspoon of black peppercorns
1 1/2 cups pure water (approx)
2 1/2 teaspoons sea salt
2 Tablespoons whey (double the salt if not using whey)
Mix the vegetables, pepper flakes and peppercorns in a bowl. Put them in a jar and pound to fit. Mix together the water, salt and whey. Pour over the vegetables leaving a good inch at the top. Let sit at room temperature for 2-4 days and then move to cold storage.
Updated February 9, 2012: I wrote this original post prior to taking the GNOWFGLINS Lacto-Fermentation eCourse. In the eCourse I learned a ton about fermentation. One thing I discovered is that it is possible to use a less salty brine. I’ve adjusted the salt to water ratio from my original recipe to a less salty version, the recipes above reflects the new version. This cuts down on the amount of time needed for the ferment to ‘mellow’. I still do use a saltier brine than Wardeh recommends in her eCourse but this seems to work well for us. The final product has a pronounced ‘pickled flavor’ but not an overly salty flavor.
See my guest post at Homestead Host for a video of (and even slightly different version) of these Spicy Pickled Carrots.
>I have been wanting to try the fermented spicy carrots for a while, and even looked for the 5# bag of organic carrots from Costco this week, but alas, they did not have any. My favorite ferment is my kimchi. And also my sauerkraut with caraway. Ooh…and fermented salsa is great, too!
>Cyn,
I hope you get a chance to try the carrots. They are wonderful. It doesn't take very many (4 or 5 medium size maybe) to make a quart. You sound like me, hard to pick a favorite 🙂
>I don't make a lot of fermented things – but I have had some fermented spicy carrots in the past and LOVE them. Thanks for the recipe!
This recipe sounds amazing. I am allergic to dairy though. Is it ok to omit this? Will it still ferment?
Sorry, I mean, is it ok to omit the whey. Thanks!
Hi Therese,
Yes! Many people do not use whey for their vegetable ferments. In fact, there is some controversy as to if whey is actually a ‘good thing’ to put in veggie ferments. Here is a great article from Jessica of Delicious Obsessions on why she stopped using whey in veggie ferments. She also updates the article to mention no longer using mason jars but that is a subject for another day (interesting info though). If you do not wish to use whey, you can increase the amount of sea salt. Most sources recommend doubling the salt. You will probably need to let the ferment rest a little longer to reduce some of the saltiness.
How long after I put them in the fridge can/should I enjoy them?
Hi Aaron,
Once the fermentation time is done and they go in the fridge we usually just let them get cold before we start eating them. Enjoy!
Hi. Can i use regular salt for this??
Hi Anna,
With any ferment you want to use sea salt, such as Redmond’s Real Salt. Regular table salt has been processed in ways that are not beneficial to the ferments and usually has iodine which you definitely don’t want in your ferments. Redmond’s is often available in a regular grocery store. I usually find it on the bottom shelf under the table salts.
I made fermeted spicy carrots this morning, but I used table salt, do you think they will be ok? I ha e alot of carrots almost ready to pick, and want to make more, my grandson loves pickled carrots, so I want to make some of these for him. Also is canning salt ok to use, since I have that also. Thank you
Hi, I made a little bit too much and the water is about half an inch from covering all the veggies. Is this okay or should I open and take some out? I figured I could shake it up after a day or open it and mash it down. What do you suggest?
Also, I wondered if you ever used any dill weed? That is the first thing I think of when pickles come to mind. Thanks for the recipe!
Hi Becka,
You want to make sure all of the veggies are under the brine so you may need to remove some of the veggies for this. The brine needs to cover the veggies for the entire fermentation time. Dill would be great! Either fresh or dried can be used. 🙂