Fermented Shaved Carrots Recipe
Fermented Shaved Carrots are a tangy, crunchy, and flavorful fermented vegetable snack made by salting thinly shaved carrots and allowing them to naturally ferment. This simple and easy recipe uses basic ingredients and optional spices like garlic, ginger, and mustard seeds to enhance the depth of flavor. The process takes just a few days and results in a probiotic-rich condiment perfect for adding zest to salads, sandwiches, or enjoying on their own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (fermentation time 3-7 days)
- Total Time: 3-7 days
- Yield: 1 pint (about 500 ml) of fermented shaved carrots
- Category: Condiment
- Method: Fermentation
- Cuisine: International
- Diet: Vegan
Ingredients
Carrots
- 1 lb (about 450 g) carrots, peeled and trimmed
Brine and Seasonings
- 9 g (≈1.5 tsp) non-iodized salt (for 2% salt by weight on 450 g carrots)
- 1 cup (240 ml) filtered water (to make a wet brine if needed to fully cover)
Optional Flavorings
- 1–2 cloves garlic, smashed
- 1 small piece fresh ginger, thinly sliced
- 1 tsp whole mustard seeds or coriander seeds
- 1 bay leaf or a few sprigs of dill or thyme
- 1 small hot pepper, sliced (for heat)
Equipment
- 1 pint (500 ml) clean jar or larger
- Fermentation weight or small inner jar to keep carrots submerged
Instructions
- Preparation: Start by using a mandoline or vegetable peeler to shave the carrots into thin ribbons to maximize surface area for fermentation and enhance texture.
- Salting the Carrots: Weigh the shaved carrots (around 450 g). Calculate 2% of the weight to determine the salt quantity (9 g for 450 g carrots). Sprinkle salt evenly over the carrots and toss well. Let them sit for 10-15 minutes to draw out moisture.
- Packing the Jar: Tightly pack the salted carrot ribbons into a sanitized fermentation jar. Add optional flavorings such as garlic, ginger, mustard seeds, bay leaf, or hot pepper in layers to distribute flavor evenly.
- Adding Brine: If the carrots do not release enough liquid to cover themselves, dissolve the appropriate salt in filtered water and pour it over the carrots to ensure they remain fully submerged in the brine.
- Weighting and Covering: Place a fermentation weight or a small inner jar on top of the carrots to keep them submerged under the brine. Cover the jar loosely with a lid or cloth to allow gases to escape while preventing contaminants.
- Fermentation: Leave the jar at room temperature between 65–72°F (18–22°C), away from direct sunlight, to ferment naturally. Begin tasting after 2-3 days. The carrots typically develop a pleasantly tangy flavor within 3-7 days depending on your preference.
- Refrigeration: When the flavor and tanginess of the fermented carrots meet your liking, seal the jar tightly with a lid and move it to the refrigerator to slow fermentation and preserve the flavor.
Notes
- Use non-iodized salt to avoid inhibiting fermentation.
- Ensure carrots remain fully submerged in brine to prevent mold formation.
- Fermentation time can vary depending on ambient temperature and personal taste preferences.
- The jar should be loosely covered during fermentation to allow gases to escape.
- This recipe results in a probiotic-rich fermented vegetable, ideal for gut health.
Find it online: https://flavorspath.com/fermented-shaved-carrots-recipe/
