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Sorry for two posts in a row about carrots sticks :-/ I was saving this one for a later date but got lazy this week and didn’t start a new ferment. Besides, these are so crazy good. Crazy good. It would be cruel of me to withhold this recipe from you. I purchased a 25lb bag of carrots simply because I plan on making lots and lots of these. We ate a whole quart of these in a matter of days. It would have been one day if I didn’t ration them out.
I’ve been trying to eat a ferment with each meal, especially if we’re eating meat. Fermented veggies actually help you digest meat better and they make a great side dish.
How can you tell your ferment is ready? In my recipes I give you an approximate time frame but depending on how cool or warm your house it, it can vary. In my cold kitchen, it can take up to 10 days or longer. You’ll know your ferment is ready when there isn’t as much bubble activity. Tap the jar and if a bunch of bubbles release, let it set a little longer. If it doesn’t erupt in a bubble frenzy, it’s time to move to cold storage.
Spicy Dilly Carrot Sticks
- about 3 lbs of carrots cut into sticks, or a bag of baby carrots
- a couple sprigs of dill or 1 tsp dill seed (dill leaves float so use seeds to prevent mold)
- 1 tsp crushed red pepper (or to taste)
- 2% brine solution (19 gms salt per 1 quart water)
Stuff carrot sticks, dill and red pepper into your fermenting vessel. Pour salt brine over veggies to within 1″ of the rim. Weigh veggies down to keep them submerged. Close your fermentation vessel and don’t forget to fill your airlock with water. Let set 5-7 days or until fermenting activity dies down. Move to cold storage.