These Naturally Fermented Dilly Carrots are crisp, garlicky and delicious! Not only good for you, these also make for a great snack or served next to pickles at your next get together. Simple ingredients and nature does all the work.
1clean32 ounce glass, wide-mouth jar with tight fitting lid
1bunchcarrots with leafy green topsunpeeled (about 6)
2 to 3clovesgarlicsmashed and peeled
2tablespoonchopped fresh dill
Trim off the leafy tops of the carrots and cut in half so you have 2 shorter carrots. Cut the thicker ends, in half lengthwise.
Place the smashed and peeled garlic cloves, fresh dill, sea salt and carrots into the jar. Fill to within one inch of the top with filtered water.
Cover loosely and allow to sit at room temperature for 4-7 days; you can try them at 4 days and see if you want them to be more sour or not, to get them more sour/soft leave them out at room temperature longer. Because the carrots are more dense, they take longer to ferment than other lactoferments like sauerkraut or pickles. They also stay crunchier, which we like!
After fermenting at room temperature, tighten the lid and keep in your fridge and they last for up to 6 months!
This recipe is for 1 jar. For 2 jars, simply double this recipe.