These fermented garlic carrot sticks are a quick and easy way to get more good bacteria and the health benefits of garlic into your diet.
It’s no secret that we are big on eating fermented foods. I try to get everyone in here to eat something fermented every single day and think of it like natural probiotics.
We go through phases but seem to stick really closely to Kimchi, sauerkraut, and fermented pickles. This summer, I am determined to get us to mix it up more so we are starting with an easy fermented vegetable – carrots.
I have played around with this and added herbs and even some whole spices but after all is said and done, I really prefer just the carrots and garlic together. The carrots have a natural sweetness, the garlic has a nice kick and they balance each other out.
If you want to bump up the flavor a bit, try adding a couple dried chilies and a small nub of peeled, fresh turmeric. That is my second favorite combo but proved to be too spicy for my kids.
- I used a 2 Liter fermentation crock from Mortier Pilon for this recipe. Here are more options for fermenting.
- You need a good quality salt. I usually use a finely ground sea salt as it dissolves easier. Here is an article discussing the various salts that can be used for vegetable fermentation.
Alyssa Brantley | EverydayMaven
15 minPrep Time
15 minTotal Time
- 1 head of garlic (approx. 10 medium cloves)
- 2 pounds organic carrots, peeled and cut into sticks (3" to 4" x 1/4")
- 3 T sea salt
- 6 cups filtered water
- Peel garlic and place into the bottom of fermenting jar. See NOTES for different options.
- Peel carrots and cut into sticks - about 3" to 4" x 1/4" thick, wash, drain and place into jar.
- Stir salt into water until completely dissolved and pour over carrots. Use a weight if necessary to submerge carrots under salt water.
- Place fermentation crock or jar in a warm but not hot environment away from direct sunlight. About 70 to 75F. Allow to ferment for 5 to 7 days, depending on how crunchy you want the carrots. I recommend tasting one after about 5 days.
- Transfer carrots and some of the liquid to a glass storage container or mason jar and store in fridge. Enjoy!