timeframe: 1–2 weeksAny crunchy vegetable can be lacto-fermented, or pickled in brine.
- 2 pounds carrots, peeled
- 3 tablespoons kosher or sea salt (non‐iodized)
- optional: 1 sprig of fresh thyme, 2 bay leaves, or any other desired herbs
- large mixing bowl for brine
- mason jars
- fermentation weight
- Cut the carrots into bite-sized spears, no wider than about 1 inch.
- Dissolve the salt in 4 cups water. This makes about a 2% brine.
- Pack the carrots and herbs into mason jars and pour brine over them.
- Ensure that the carrots are completely submerged, and weigh down if necessary with
a fermentation weight. Exposure to air will result in mold.
What’s a fermentation weight? It could be leftover brine poured in a bag, a silicone baking cup, a cabbage leaf, a small jar, or any culinary object.
- Place the jars on the countertop out of direct sunlight for 3-4 days, or up to two weeks.
- Once the carrots are soured to your liking, place in the refrigerator to slow fermenting. Eat within two weeks.