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Lacto-fermented Carrots with Lemon Thyme & Garlic

One of our favorites - fermented carrots with lemon thyme and garlic!


  • Enough peeled carrots to fill a quart jar (if your carrots are really large you can slice them into sticks)

  • A couple springs of lemon thyme

  • A few cloves of garlic


  1. Toss everything in your quart jar

  2. Add 2 Tablespoons of salt (Redmond or Himalayan is our preference)

  3. Add 2 cups filtered water

  4. Make sure carrots are packed tightly so that they do not stick up above the liquid, otherwise use a fermentation weight like a "pickle pebble" or other product to weigh them down

  5. Ignore them on your counter for 4 weeks occasionally "burping" the jar by opening it up

  6. Refrigerate and enjoy!

Things to NOT worry about when lacto-fermenting veggies:

  1. Your garlic turned green or blue - this is actually a sign of a good fermentation!

  2. A pellicle formed on top of the veggies - this is more common with veg that grow on vines like cucumbers. It's a white, crinkly "skin" on top of the jar made up of harmless wild yeast colonies and it is NOT mold, so just scoop it off and proceed to eat your pickles!


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