Low Sodium Fermented Carrots
Transform your snacking game with these crisp and tangy Low Sodium Fermented Carrots, a gut-healthy treat that’s big on flavor and low on salt! This easy recipe uses simple ingredients like fresh carrots, garlic, dill, and a hint of sea salt for a mild brine that lets the natural sweetness of the carrots shine through. Packed with probiotics thanks to the fermentation process, these carrots are perfect as a snack, a salad topper, or a side dish that delivers a satisfying crunch. With just 20 minutes of prep, let nature work its magic for 7-10 days as the carrots develop a delicious tangy flavor in your pantry. Whether you’re new to fermentation or a seasoned pro, this recipe offers a wholesome way to add a burst of nutrition and zest to your meals.
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Ingredients
- 500 grams Carrots
- 500 milliliters Filtered water
- 5 grams Sea salt
- 2 cloves Garlic cloves
- 5 grams Dill
- 1 leaf Bay leaf
Directions
Step 1
Start by preparing the carrots. Wash them thoroughly under running water. If the carrots are large, cut them into sticks about 2-3 inches long and roughly 1/2 inch in thickness to ensure they fit into the jar comfortably.
Step 2
Peel and gently crush the garlic cloves to help release their flavor during fermentation.
Step 3
In a clean wide-mouth jar, place the dill, garlic cloves, and bay leaf at the bottom.
Step 4
Arrange the carrot sticks vertically in the jar, packing them tightly but leaving some space at the top of the jar to accommodate the fermentation weight and a fermentation lid if using.
Step 5
In a mixing bowl, dissolve the sea salt in the filtered water to create a brine solution. Pour this brine over the carrots, ensuring that they are completely submerged.
Step 6
Use a fermentation weight to keep the carrots under the brine, preventing them from being exposed to air.
Step 7
Tightly close the jar with a lid or use a specialized fermentation lid to allow gases to escape while keeping air out.
Step 8
Place the jar in a cool, dark, and dry place, such as a pantry or kitchen cupboard, for 7-10 days.
Step 9
Check the carrots daily to ensure they remain submerged and see how the flavor develops. If scum forms on the surface, skim it off.
Step 10
Taste the carrots after 7 days. If they have reached your desired tanginess, remove the weight, seal the jar with a regular lid, and transfer it to the refrigerator. The fermentation will slow down significantly, and the carrots will stay fresh for several weeks.
Nutrition Facts
| Serving size | (1023.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 218.2 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2674.2mg | 0% |
| Total Carbohydrate 50.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 23.7g | |
| Protein 5.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 188.0mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1666.3mg | 0% |
Source of Calories