Fermented carrot sticks are a tasty, healthy, probiotic-rich snack that even kids will love. They are salty and tangy and great right out of the jar but also good to add to salads.
1 clean quart jar with lid
1 1/2 lbs carrots, or enough to fill the jar
2 1/2 teaspoons Celtic sea salt (do not use refined or iodized salt)
3 cups filtered water
Optional: lemon slices or lemon peel, garlic cloves, fresh or dried dill, fresh ginger slices, jalapeño slices, pickling spices, onion slices.
- Stir the salt into the water to dissolve it. Wash, peel, and cut your carrots into about 3 1/2 inch long sticks. Pack the sticks into the jar in two layers along with some of the optional flavoring ingredients if desired, as tightly as you can. If some of the carrots on the top layer are sticking out above the rest, trim them so they are all the same length. There should be about a 1-inch headspace. Pour the brine over the carrots and cover completely.
- Screw the cover on the jar and let it sit on your counter top for 7 – 10 days. Keep it out of direct sunlight. You will notice the liquid start to bubble after a day or so. Make sure the carrots are fully submerged at all times. If they float and stick out of the liquid, weigh them down with a glass weight or a clean stone. Once they are ready, store in the refrigerator. They will keep up to 5 months refrigerated.