Lacto Fermented Carrots Recipe

Ingredients

• 1300 g carrots (top quality )
• 1400 g water (clean drinkable)
• 54 g salt (pure non-iodized)
• 8 each garlic cloves
• 4 g mustard seeds ((optional))
• 4 g black peppercorns ((optional))
• 1/2 bunch dill blossom or fresh dill

Instructions

1. 1

   prep carrots: Wash the carrots under cold running water, peel them, cut them into 1¼'s lengthways and give them another rinse.

2. 2

   prep equipment: Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.

3. 3

   add carrots: Add the carrots so that they neatly fill the container. Make them all stand up straight. This way it's easier to fit them all into the container.

4. 4

   calculate water: Fill the container up with water taking note of the total weight of the ingredients and the water.

5. 5

   calculate salt content and making brine: Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, black pepper, mustard seeds and dill blossom. Now you have the brine.

6. 6

   placing ingredients in vessel: Pour this brine back into the vessel with carrots and place a small plate on top or a plastic bag filled with water. This is to make sure the carrots stay submerged in the brine.

7. 7

   fermenting and monitoring: Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel, and let the carrots ferment at room temperature (21°C) or 69°F out of direct sunlight for 2 weeks or until you are happy with their taste. Make sure to "burp" or let out gas buildup every 3 to 4 days.