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 mins
Course Appetizer, Condiment, Snack
- 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
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.
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