Fermented Carrots with Dill and Garlic

Fermented carrot sticks — crunchy, tangy, garlicky, and alive. One of the best introductions to lacto-fermentation because they're reliable, fast, and the result is genuinely delicious. A perfect snack, a lunchbox staple, a gateway ferment.

What You Need

• 1 lb carrots, peeled and cut into sticks
• Filtered water
• 1 tbsp non-iodized salt per 2 cups water
• 4 garlic cloves, smashed
• Fresh dill — several sprigs
• ½ tsp red pepper flakes (optional)
• ½ tsp black peppercorns

Method

1. Make brine: dissolve 1 tbsp salt per 2 cups of water.
2. Place garlic, dill, and peppercorns in the bottom of a clean wide-mouth quart jar.
3. Pack carrot sticks in vertically, fitting as many as possible.
4. Pour brine over carrots to fully submerge. Weigh down with a small jar filled with water.
5. Cover with a cloth. Ferment at room temperature 3–7 days, tasting from day 3.
6. When pleasantly tangy and still crunchy, seal and refrigerate.

Tips & Notes

• Carrots ferment very reliably — a great first ferment for beginners.
• They'll keep in the refrigerator for several months, continuing to slowly develop flavor.

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