My Kitchen Clatter

Real Food - Real Life

Fermented Carrot Sticks

by Leave a Comment

Bump up the health benefits of your carrots by fermenting them. The kids won’t even know what hit them.

Keep these carrots in a visible spot of your fridge. Put the jar smack in the middle of your sight when you open the fridge door. That way you’ll be more likely to choose the carrots as a healthy snack!

Fermented Carrot Sticks

Serving Size:
2 cups
Time:
10 minutes prep time
5-7 days ferment
Difficulty:
easy

Ingredients

  • 1 T Fine salt (iodine free – no additives)
  • 2 cups chlorine free water
  • Carrots (approximately 4 medium sized), washed well, cut into sticks (peeling is optional)
  • 1 inch ginger, cut into rounds (optional)
  • Other optional ingredients include garlic, onion, dill, turmeric, or jalapeños (pick one of the optional ingredients. 

Directions

  1. Make the brine. Combine the water and salt. Stir to dissolve the salt. 
  2. Pack the carrot sticks along with any flavorings into the jar. Pack them in tight. Allow about an inch of space between the top of the carrots and the top of the jar. 
  3. Pour the brine over the carrots.
  4. Place a weight on top of the sticks, if you have one. You can use a plastic ziplock filled with water as a weight. 
  5. Place an airlock on the top of the jar. If you don’t have an airlock, you can put the mason jar lid back on the jar and just burp (loosen) the lid once a day to release any built up gases. 
  6. Allow to ferment on the counter for 5-7 days. Start tasting after 4-5 days and when the carrots taste good to you, they can go in the fridge. 

Kraut with Carrot and Peppers

by Leave a Comment

This is a traditionally fermented sauerkraut with the happy addition of carrots and some hot peppers. If you have a turnip or radish lying around in the fridge, feel free to add it in. This recipe is a great introduction to how easy it can be to make fermented foods. I encourage you to have fun and experiment with the recipe – there is really no way to go wrong with this one.

Kraut with Carrots & Peppers

Serving Size:
1 quart
Time:
10 minutes hands on
Difficulty:
easy

Ingredients

  • 1 medium head of green cabbage (about 2 pounds)
  • 2 medium carrots
  • 1 small turnip (optional)
  • 2 jalapeños or other pepper (optional)
  • Other optional ingredients include juniper berries, an apple, red onion

Directions

  1. Reserve an outer leaf of the cabbage. Shred the veggies and combine with any seasonings in a large bowl. Add salt to taste. Add a little less salt than you think you’ll need. Massage the veggies and salt for a few minutes. The veggies should start releasing a little liquid when you squeeze them. If there is little liquid, allow the vegetables to rest for 30 minutes then check again. 
  2. Pack the vegetables tightly in the jar – pressing out any air spaces. Allow about an inch of space between the top of the veggies and the top of the jar. 
  3. Place a weight or folded cabbage leaf on top of the veggies. Alternatively, you can use a plastic ziplock filled with water as a weight. 
  4. Place an airlock on the top of the jar. If you don’t have an airlock, you can put the mason jar lid back on the jar and just burp (loosen) the lid once a day to release any built up gases. 
  5. Allow to ferment on the counter for7-10 days. Start tasting after 5 days and when the kraut tastes good to you, it can go in the fridge to slow down the fermentation.