Dill Carrots: Gut-Loving Crunch!
Enjoy gut-loving crunch with these dilly carrots, featuring fresh dill and garlic for a flavorful fermented treat.
Ingredients
- 1 lb carrots, peeled and cut into sticks of similar size (or enough to tightly pack the jar)
- 1 tbsp unrefined, non-iodized fine sea salt
- ½ tsp dried dill or 1 sprig fresh dill
- 3 cloves garlic, peeled and smashed
- Filtered water
- 1 teaspoon whole black peppercorns
Instructions
- Combine the smashed garlic cloves, dried dill, and 1 Tbsp. fine sea salt in the bottom of a clean quart-size mason jar.
- Tightly pack the peeled carrot sticks vertically into the jar, ensuring they are snug to prevent floating.
- Fill the jar with filtered water, leaving about one inch of headspace at the top.
- Loosen the lid slightly and place the jar at room temperature (around 70°F/21°C) for 3-5 days, checking daily for desired crunch and sourness.
- Once fermented to your liking, tighten the lid and transfer the jar to the refrigerator for storage up to 6 months.
Notes
- Ensure carrots are fully submerged to prevent mold.
- Taste daily after day 3 to find your perfect level of tanginess.
- Store in the fridge; they last for months! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Taste daily after day 3 to find your perfect level of tanginess.
- Store in the fridge; they last for months! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.