Pickled That Carrots
Pickled That Carrots
Prep
15min
Total
15min
Servings
6
Ingredients
7
Level
Intermediate
Prep
15min
Total
15min
Servings
6
Ingredients
7
Level
Intermediate
Recipe by:Danielle Johnson
Pickled That Carrots
Prep:15minTotal:15minServes:6
Ingredients
Directions
  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.
Ingredients
Directions
  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.
Directions
  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.
Notes

Thai Carrots

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.