In this comprehensive guide, we’ll walk you through the process of making wild fermented carrots that are not only bursting with flavor but also rich in probiotics. Fermenting carrots is a fantastic way to preserve their goodness and create a healthy snack or side dish. We’ll follow the provided transcript closely, providing detailed instructions and insights for each step of the process. So, let’s get started!
Gather Your Ingredients
Before we dive into the fermentation process, it’s essential to gather all the necessary ingredients. As per the transcript, here’s what you’ll need:
- Fresh raw carrots (from your garden or store-bought)
- Fresh dill
- 2-4 peeled whole garlic cloves
- Optional: fresh ginger slices
- High-quality salt without anti-caking agents
- A quart or liter-sized jar
Preparing the Carrots
Now that you have your ingredients ready, it’s time to prepare the carrots for fermentation. Follow these steps:
- Peel the carrots to remove tough and bitter skin.
- Cut the carrots into sticks, leaving 2-3 inches of headspace in the jar.
- Optionally, cut the stems off the dill, and add them minced up.
- Add the peeled garlic cloves, and optionally, ginger slices.
- Load the carrots into the jar, packing them tightly to minimize gaps.
Making the Brine
To create the brine for your fermented carrots, you’ll need:
- 1 tablespoon of fine salt
- 1.5 cups (350 milliliters) of water
Here’s what to do:
- Combine the salt and water to make the brine.
- Pour the brine over the carrots, ensuring they are fully submerged.
Weighting and Fermentation
Properly weighting the carrots during fermentation is crucial. Use a glass fermentation weight to keep everything below the brine. This prevents exposure to oxygen and potential spoilage. Don’t skip this step.
Monitoring the Fermentation
During the fermentation process, it’s essential to keep an eye on your carrots. Here’s what you need to watch for:
- Changes in color (from vibrant to slightly muted)
- Cloudiness in the brine (normal and indicates beneficial bacteria)
- The release of CO2 bubbles (typically during days 2-4)
- Daily checks for any new floaters and mold prevention
Checking pH and Smell
Around days 5-7, it’s a good idea to check the pH of your ferment to ensure it’s acidic enough for safety. A pH below 4.5 is ideal. Additionally, pay attention to the smell; it should be lightly soury-sweet, indicating a healthy fermentation.
Dealing with Common Issues
Learn how to address common issues like calm yeast, mold, or foul odors during fermentation. Quick intervention can save your ferment.
Final Steps and Storage
Once your fermented carrots reach your preferred level of fermentation, remove the weight and place a tight lid on the jar. Transfer the jar to the refrigerator for long-term storage, where they can last for several months.
Congratulations! You’ve successfully learned how to make wild fermented carrots that are not only bursting with flavor but also rich in probiotics. This detailed guide, following the provided transcript closely, ensures that you have all the information you need to create delicious and healthy fermented carrots. Happy fermenting!
Remember to watch the provided video on the three stages of fermentation to enhance your fermentation knowledge and skills.