Hi. I'm Erica from FarmSteady.
Today we're going to take a regular bunch of carrots
and turn them into one of my favorite snacks
lacto-fermented carrot sticks.
These pickled carrots are crunchy, tangy and
full of probiotics. It's one of my
favorite go-to always have in the fridge
ferments, and I think you'll love them too.
Let's get started.
For this recipe, you're going to need
a whole lot of carrots, cut into sticks.
Half a red onion. Just thinly slice this.
Slice slice slice slice slice, and then
just break those all apart with your hands.
Two cloves of garlic. Smashed.
Try that again. Smashed!
Add your brine. This can be room
temperature water. Add some salt. A bit more salt.
And just whisk until the salt is dissolved.
Load your fermentation jar. From the side is easier.
And just start packing your carrots in.
Fit a few more. Then tuck in all your onions.
Get 'em all mixed in.
Tuck in some garlic. Add your chili flakes.
Then top with your fermentation weight.
The fermentation weight is going to keep all
the veggies submerged underneath your brine
Pour in the brine. Add a little more so
everything's covered. Then top with your
lid and your airlock. Let it ferment.
After 5 to 7 days, your pickled carrots
are perfectly sour, ready to eat and can
be stored in the fridge.
We're keeping our fermenters full with new batches of
kraut, kimchi, pickled veggies, kombucha
and more, so please like, follow along and
let us know in the comments what you
want to see next. Thanks for watching!
