Low Carb Fermented Carrots
Discover the perfect balance of tangy flavors and gut-friendly nutrition with these Low Carb Fermented Carrots—a simple, probiotic-packed recipe that transforms everyday carrots into crunchy, flavorful delights. With just a handful of ingredients, including fresh dill and garlic for a burst of aromatic taste, this recipe comes together effortlessly in under 30 minutes of prep time. Submerging the vibrant carrot sticks in a homemade sea salt brine and allowing them to ferment naturally creates beneficial probiotics that support digestion and overall health. Ideal for keto and low-carb diets, these fermented carrots make a versatile snack, savory salad topper, or a unique addition to your charcuterie board. Whether you're new to fermentation or a seasoned pro, this easy and nutritious recipe is sure to become a staple in your kitchen!
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Ingredients
- 500 grams Carrots
- 15 grams Sea salt
- 500 milliliters Water
- 3 whole Garlic cloves
- 5 grams Dill
Directions
Step 1
1. Begin by thoroughly washing the carrots under cold running water to remove any dirt. Cut the carrots into sticks, approximately 4 inches long, to fit them nicely into a quart-size jar.
Step 2
2. Place the cut carrot sticks into a large mixing bowl.
Step 3
3. Prepare the brine by dissolving sea salt in 500 milliliters of water. Stir until the salt is fully dissolved.
Step 4
4. Peel the garlic cloves and slightly crush them using the side of a knife.
Step 5
5. Add the crushed garlic cloves and the dill to the bowl with the carrot sticks. Mix gently to distribute the aroma and flavors.
Step 6
6. Pack the carrot sticks tightly into a clean quart-sized glass jar. Make sure they are standing upright and leave about 1 inch of space from the rim of the jar.
Step 7
7. Pour the prepared saltwater brine into the jar, ensuring the carrots are completely submerged. If necessary, place a clean, small jar or a fermenting weight on top of the carrots to keep them submerged.
Step 8
8. Cover the jar with a lid loosely or use a clean kitchen towel secured with a rubber band to allow gases to escape during fermentation.
Step 9
9. Store the jar in a cool, dark place at room temperature, ideally between 60-72°F (15-22°C), for about 5-7 days.
Step 10
10. Check the carrots regularly, ensuring they remain submerged. After 3 days, taste the carrots. Continue fermenting if a stronger tang is desired.
Step 11
11. Once the carrots reach your preferred taste, seal the jar with a tight-fitting lid and store it in the refrigerator to halt the fermentation process.
Step 12
12. Enjoy as a snack, a side dish, or a crunchy addition to salads and sandwiches.
Nutrition Facts
| Serving size | (1036.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 220.7 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 7339.8mg | 0% |
| Total Carbohydrate 51.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 23.7g | |
| Protein 5.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.8mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1672.9mg | 0% |
Source of Calories