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Lacto-Fermented Chilli Lemon Carrot Sticks

Lacto-Fermented chilli lemon carrot sticks are full of vitamins and immune system-boosting probiotics. This small-batch ferment makes a delicious tangy treat that can be as spicy or mild as you like. Just be careful–they're addictive!
Prep Time 10 minutes
Course Appetizer, Condiment, Snack
Servings 1 quart

Equipment

  • quart/litre-sized mason jar
  • a weight
  • lid or airlock
  • screw top

Ingredients
  

  • 1 pound carrots peeled and cut into sticks
  • 1 quart/litre unchlorinated water
  • 1/8 cup Celtic sea salt
  • 1/2 tbsp raw sugar
  • 1-2 dried chillis
  • 3-4 lemon slices

Instructions
 

  • If you don't have access to unchlorinated water, begin by boiling some water to allow the chlorine to evaporate.
  • Stir the salt and sugar into the water.
  • Fill a quart/litre-sized mason jar with the carrot sticks.
  • Add the chillis and lemon slices to the jar.
  • Pour the brine into the jar, covering the contents, but leaving space for the weight to fit in.
  • Weigh down the contents of the jar and cover it with an airlock or with a regular lid. Place the jar on a baking sheet.
  • Allow the carrots to ferment at room temperature for 1-2 weeks. The brine will turn cloudy, at which point give the carrots a taste. If they're tangy enough, move them to the refrigerator.

Notes

Let this be your mantra: "If it's covered in brine, everything's fine."
Carrots are particularly susceptible to yeast because of their sugar content. When you go to sample your carrots for the first time, you might notice a thin layer of scum on top. It's likely yeast, so scoop it off and proceed like it was never there. 
If you're using a regular lid, screw it on loosely so the gas has a way to release. 
Are you boiling your water? Make sure it has cooled down before adding the brine to the carrots.
Keyword Fermentation, Fermented Foods, Nutrient Dense, Probiotics, Small-Batch