Homemade Lacto fermented carrots are a delicious and age-old method to preserve what's in season now for winter months to come. Not only does it taste great but is also packed with healthy natural probiotics to boost your immune system.
Wash the carrots under cold running water, peel them, cut them into 1¼'s lengthways and give them another rinse.
Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.
Add the carrots so that they neatly fill the container. Make them all stand up straight. This way it's easier to fit them all into the container.
Fill the container up with water taking note of the total weight of the ingredients and the water.
Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, black pepper, mustard seeds and dill blossom. Now you have the brine.
Pour this brine back into the vessel with carrots and place a small plate on top or a plastic bag filled with water. This is to make sure the carrots stay submerged in the brine.
Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel, and let the carrots ferment at room temperature (21°C) or 69°F out of direct sunlight for 2 weeks or until you are happy with their taste. Make sure to "burp" or let out gas buildup every 3 to 4 days.
When done fermenting store fermented carrots in the fridge sealed airtight in its fermentation vessel and brine. Fermented carrots will be good for up to 9 months after which the flavour will not be too nice. The ideal consumption window is between 1 and 6 months after fermentation has been halted.
See post for troubleshooting tips, frequently asked questions and an in-depth explanation about fermentation in general.