Gabriel | Wild Table BC :
Fermented Carrots with Dill & Caraway
Ingredients
• 1 kg fresh carrots, washed and trimmed
• 1 kg non-chlorinated water, room temperature
• 25 g non-iodized kosher salt
Aromatics
• 1 bunch fresh dill sprigs
• 8 bay leaves
• 2 tbsp black peppercorns
• 1 tbsp caraway seeds
• 1 tbsp yellow mustard seeds
• 2 tsp crushed red chili flakes
• 1 medium yellow onion, thinly sliced
• 12 garlic cloves, lightly crushed
Equipment
• 4 sterilized 1-quart mason jars with lids
• Fermentation weights (optional)
• Airlock lids (optional)
Method
1. Prepare the Brine
Combine the water and salt in a large container and stir until the salt has completely dissolved.
2. Pack the Jars
Divide the dill, bay leaves, peppercorns, caraway seeds, mustard seeds, chili flakes, onion, and garlic evenly between the sterilized jars.
Pack the carrots tightly into the jars, leaving approximately 2–3 cm (1 inch) of headspace at the top.
3. Add the Brine
Pour the brine over the carrots until completely submerged.
If using fermentation weights, place them on top of the carrots. If not, use a clean grape leaf, cabbage leaf, or other tannin-rich leaf to help keep the carrots beneath the surface of the brine.
4. Ferment
Seal the jars with fermentation lids or standard lids loosened slightly to allow gas to escape.
Place the jars out of direct sunlight at room temperature (18–22°C / 65–72°F).
Fermentation activity should begin within 24–72 hours. Small bubbles, cloudiness, and a pleasantly sour aroma are all signs of healthy fermentation.
5. Taste and Store
Begin tasting after 5 days.
For a lightly fermented carrot, refrigerate after 5–7 days. For a deeper, tangier flavour, continue fermenting for 10–14 days before refrigerating.
Once refrigerated, the carrots will continue to develop flavour slowly and can be enjoyed for several months.
Notes
• Always use non-chlorinated water, as chlorine can inhibit the beneficial bacteria responsible for fermentation.
• Keeping vegetables submerged beneath the brine is critical. Exposure to air can encourage mold and undesirable microbial growth.
• Tannin-rich leaves such as grape keep vegetables crispy
2026-06-15 17:04:08