These lacto-fermented carrots & serranos are super simple to make, require only 4 ingredients, and add a flavor punch to dishes when incorporated. If you have never fermented veggies, this recipe is a great one to start with since it is essentially fool-proof.
My favorite way to use these fermented carrots and serranos is to chop them up and add them to dishes that ask for carrots or need some heat and brightness. For example, in soups and stir-fries. Salt, Fat, Acid, and Heat are the four things that make foods yummy, and these fermented veggies check off 3 of the 4! They can also be used to top dishes or be eaten as is on the side.
Looking for more fermentation or pickle recipes? These might interest you:
Lacto-fermented Carrots & Serranos
Easy lacto-fermented veggies that can be cut and added into any dish to add flavor, heat, and brightness.
Equipment
Ingredients
- 2 medium carrots
- 1 serrano chili
- 2 cloves garlic smashed
- water
- salt (3% of the weight of all the ingrediets above)
Instructions
- Cut carrots and serranos into vertical strips to fit a mason jar
- Add smashed garlic and enough water to the mason jar to cover the veggies
- Take 3% of the weight of the veggies + water to get the amount of salt to add (ex, if the weight of the veggies + water is 300g, add 9g of salt)
- Tightly close the mason jar and let the veggies ferment for 1.5 weeks or until they reach your desired taste. Optionally, you can check the pH, the veggies are done when the pH is 4.6 or lower.
- Transfer and store in the fridge and enjoy within 6 months.
Notes
This recipe leverage the process from Noma’s Lacto White Asparagus in the Noma’s Guide to Fermentation book.
