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Fermenting foods is a great way to get more probiotics. This fermented spicy carrots recipe is a flavorful way to add more cultured foods to your diet.
Imagine this scenario for a moment. Your family loses electricity and gas due to an emergency or disaster. You don’t know when power will be restored. Your garden is ready to harvest and you need some way to preserve the food. You can’t can your food under these circumstances, so what are you going to do?
Fermentation is a wonderful and healthy way to preserve foods. They won’t store as long as canned foods, but they do store long enough for you to be able to save the produce from your garden while benefiting your family’s health.
Even if you’re not in a situation where you have to ferment to preserve foods, I highly recommend eating fermented foods. It’s a great way to add a natural source of probiotics to your family’s diet.
If you’re new to fermented foods, you can read my original post on fermenting foods from just over 2 years ago. In that post, I shared how to make fermented sauerkraut (so much better than store bought) and fermented dill pickles (yum!).
You can ferment many foods by simply putting them in a brine of 3 tablespoons of unrefined sea salt and 1 quart of filtered, chlorine-free water. Then you just let them sit on the counter for several days.
One of my favorite things to ferment is carrots, onions and jalapeños. I recently got some jalapeños from my sister’s garden, so I was excited to put them to use. If you like spicy foods, you’ll love this recipe!
To start, slice up carrots (at an angle is best), jalapeños and an onion and place them in a bowl. I recommend wearing gloves to slice jalapeños. This is 6 large carrots, 6 jalapeños and 1 large onion. The ratio isn’t important, as long as it looks like the right ratio for your taste buds. If you don’t like things really spicy, you can de-seed the jalapeños, but I leave the seeds.
Distribute the carrots, onions and jalapeños evenly in pint or quart jars (you can also use a fermenting crock). Then you mix a ratio of 1 quart of filtered water (it needs to be chlorine free for fermentation to work) with 3 tablespoons of sea salt. Pour it over the vegetables until they are covered. Be sure to leave some headspace in the jar.
It’s best to weight down the veggies in the jar so they stay below the water line. You can use plastic or ceramic, but do not use metal as it will interrupt the fermentation process. I like to use onion skins.
Then put a lid and ring on the jars, but not too tight. I save my used lids from canning and reuse them for fermenting since the seal doesn’t need to be tight.
Move the jars to somewhere that they won’t be disturbed. It’s best to put them on a towel as sometimes fermentation can get a little bubbly if the jar is too full.
How long it takes for them to ferment is going to depend on your climate, altitude and a variety of other factors. They could be done in 5 days or it could take 2 weeks. Everything will start to change color slightly and the water will look bubbly when the fermentation process is working. You can open the jar and taste one of the carrots to test it out. If it tastes salty, it’s not done.
When you’re satisfied with their fermentation level, you can move them to a dark, cool cabinet, a root cellar or put them in the refrigerator. Most fermented foods should be eaten within 6 months (I have some that lasted over a year).
I love serving these fermented spicy carrots with our favorite Mexican food meals, or just snacking on them.
If you want to learn more about the power of fermented foods, these are 2 of my favorite resources.
- Nourished Traditions by Sally Fallon and Mary Enig
- Wild Fermentation by Sandor Ellix Katz
In the next post, I’ll share another one of my favorite fermentation recipes.