After getting the sauerkraut started, I decided to whip up a small batch of carrots to ferment, too. I used the same physical setup as the sauerkraut – a 1 quart mason jar, air lock, and #13 drilled stopper (bung? ha!) ordered from Canuck Homebrew Supply.
Using my mandoline, I sliced the carrots into uniform sized chips and did the same with the garlic (being really careful not to mandoline off the tips of my fingers). I mixed the salt in, waited a few hours, then added just enough water to cover the top of the carrots. By the next morning, happy little bubbles were already starting to form!
0.5 pounds of organic carrots
2 cloves of garlic
1 teaspoon of salt (no additives – kosher salt is what I used)
enough water to cover the carrots
- Slice the carrots into uniform chips – I used a mandoline. Do the same with the garlic.
- In a small bowl, combine the carrots, garlic, and salt. Use your hands to squish them together and crunch them up a bit.
- Put the carrots and garlic into your clean mason jar – including any carrot or garlic juices that were made during the crunching process.
- Leave it in a warm spot for a few hours – until there’s a decent puddle of carroty juice in the bottom of the jar. Add enough water to cover the carrots in the jar.
- Put your stopper into the jar and add your air lock – add water to the air lock.
- Set aside for a few days. You can watch the bubble form on the 2nd day – this is a good sign!
- Taste as often as you like – until it tastes good to you – and then put a regular lid on and store in the fridge.