Raw Food Magazine – Pickled Thai Carrots

Pickled Thai Carrots

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Pickled That Carrots
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
7
7
Total
Total
15 Min
15 Min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pickled That Carrots
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
7
7
Total
Total
15 Min
15 Min
Thai flavor meets fermented food goodness. Gingery, sour, a bit of lemongrass, and a bit sweet, these Pickled Thai Carrots are crunchy, healthy, and delicious! Get your probiotics!
Thai flavor meets fermented food goodness. Gingery, sour, a bit of lemongrass, and a bit sweet, these Pickled Thai Carrots are crunchy, healthy, and delicious! Get your probiotics!
Ingredients
Servings: people
Units:
Directions
Prep
15 min
Total
15 min
  1. Cut the carrots into sticks and place them in a large glass mason jar.
  2. Add the lemongrass, thai chilis, ginger and garlic to the jar with the carrots.
  3. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved. Add the remaining water to the salt water once the salt has dissolved.
  4. Pour the brine into the jar with the carrots. There should be enough to submerge the carrots under the brine. If not, make more brine and add it to the jar.
  5. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  6. Once the brine is cloudy, try a carrot to see if it's ready. It should be sour, but still crunchy.
  7. Store in the refrigerator for up to a month.
Nutritional Information (per serving)
Calories: 17kcalFat: 0.03gCarbs: 4gProtein: 1g

Thai Carrots

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Votes: 1
Rating: 5
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Danielle Johnson

Chef: 

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.

 

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