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One of the things my CSA specializes in is awesome carrots. Last year when I first met Ilene from North Star Farm at the Pride of Dakota fair, they were serving up some delicious carrots as samples. My kids kept coming back and asking for more and more. Who can resist a kid asking for another carrot? Not Ilene!
We’ve been getting a few pounds of carrots here and there. Marv (Ilene’s husband) assures me that the best carrots come after the first frost which will come all to soon I’m sure. I’m thinking this recipe will be extra super with the sweet tasting post-frost carrots. I’ll let you know.
This recipe is for just one quart of Sweet Ginger Carrots but you might want to consider doubling or tripling the recipe. One quart isn’t going to last you long. This is a good pickle!
Sweet Ginger Carrots
- 1 cinnamon stick
- 1″ ginger knob, slivered
- Orange zest from 1 orange
- 3 tbsp rapadura (or maple syrup or heated honey*)
- 1 quart worth of carrot sticks
- 2% brine (19 gms of sea salt per 1 quart of water)
- Warm 1 cup of salt brine enough to dissolve 3 tbsp of sweetner. Let cool to room temp.
- In a 1.5L jar, add cinnamon stick, ginger and orange zest. Pack carrots in tightly.
- Pour sugar/salt brine over the top and use a Dunk’R to keep everything under the brine.
- Seal tightly, don’t forget to add water to the airlock.
- Let set at room temp for about 5-7 days or until bubble activity dies down.
- Remove to cold storage and enjoy!
These carrots just get better with time and will last a good year or so in the fridge. *if using honey, you’ll want to heat the honey to kill all the good stuff in it. The enzymes and natural occurring bacteria can interfere with the natural fermentation process. To do this, bring the water with salt and honey to a boil. Let cool to room temp before pouring over the carrots.
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[...] at Pickle Me Too has a recipe for a simple tasty treat, Fermented Sweet Orange Ginger Carrots. If you have a picky eater in your house, you might be able to tempt them with this yummy ferment. [...]
[...] is heavenly in salad dressings! Melanie at Pickle Me Too has a recipe for a simple tasty treat, Fermented Sweet Orange Ginger Carrots. If you have a picky eater in your house, you might be able to tempt them with this yummy ferment. [...]
When making these yummy sounding carrots, should I close the jar with a real lid or just cover with cheesecloth and a rubber band for the 5 -7 days that they are supposed to sit out?
You’ll definitely want to put on a lid on it. Cheesecloth and rubber band can lead to mold more often than not.
[...] so perhaps this will be one that works for me. It’s a recipe for a simple tasty treat, Fermented Sweet Orange Ginger Carrots. She says that if you have a picky eater in your house, you might be able to tempt them with this [...]
Thanks to your site I have just found out about Pickl-it jars! Do you ferement these in the Pickl-it jars and then transfer to a fido for storage? If I am unable to find a jar with an airlock gasket is it possible to just do the ferment in a sealed jar and let the gas off every day?
Hi Dianne,
Yes, I ferment in a Pickl-it and store in Fidos. I do know many people who ferment right in a fido and I am looking into whether that is a good idea or not right now. I have reason to believe that an excessive build up of CO2 could be harmful to the ferment. If you did want to try fermenting in a fido, I would lift the lever just enough to let the air escape once or twice a day. While I prefer to use an airlock, a sealed jar like a fido is still better than a loosely lidded jar or open crock.
I am trying to ferment ginger carrots for the first time. I think I added too much salt and they don’t seem to be fermenting very well. They have been sitting for 3 days now without any sign of active fermentation. Can too much salt completely halt the ferementation process? I see the occasional bubble come up but nothing significant. I did add part of a probiotic starter tablet to help get it started and that did not seem to work either. I had a bit of a test taste today and it is salty! Try again with less salt? I did not do a brine but added 3 tsp of salt directly to the carrots (was aiming for a quart but did not have enough carrots).
[...] decided to try fermenting some of the carrots. Taking inspiration from this recipe, I packed a jar with sliced carrots, sliced ginger, orange peel, and some brine. I’m really [...]
[...] delish! I can’t take credit for this recipe, since I was inspired to make them by my friend Melanie from Pickle Me Too. She has such great recipes on her site, a couple of which have been featured on Delicious [...]
Hello there! Cannot wait to try this! Stumbled across your blog through the wonder of the internet and did a double take when I read “Pride of Dakota” since I am in Bismarck! What a little world. I am fairly new to the world of fermenting and look forward to poking around here.
Hi Katie! We’re up near Minot, so not too far from you. Always nice to meet another fellow fermenter in North Dakota!
I would love to make this recipe. I bought the veggie starter packets and I am unsure how to use with this recipe. Any ideas? Thank You!
Hi Elin, I would add just 1/8 tsp of the starter to a little bit of the brine water and pour it over the carrots. Good luck!
Can I just use organic unbleached cain sugar with this recipe
Yes, that should work just fine.
Will it work to use baby cut carrots that are already ready to eat or do you need the skins on from carrot sticks to get the ferments going? My grocery store was out of regular organic carrot sticks so I just bought organic baby carrots–hoping to use in this recipe! Do you think it’ll work? Thanks!
I used to recommend baby carrots until I learned they wash them in an anti-bacterial solution that would inhibit fermentation. While I have done it without any problems before I knew about this (I did use a starter culture with it), I don’t recommend it anymore.
I made this recipe, it was actually my first ferment, but I wasn’t sure what it’s suppose to look like when they are done. They tasted fine, but I was scared because the water turned a bit off white. Do you have any pics of ferments after they are done or were mine just bad?
Thanks
A cloudy brine is totally fine. That is actually the yeast and bacteria so if you brine is cloudy, it’s full of good things! My picture was taken before the carrots were fully fermented so the brine isn’t cloudy yet. This picture of green beans shows the cloudy brine pretty well http://www.picklemetoo.com/2012/12/06/italian-pickled-green-beans/