Lacto Fermented Shaved Carrot Salad Recipe (Paleo, Whole 30, Vegan) (2024)

How long does fermented carrots last?

When the carrots are fermented properly, and stored in a dark, cool location at a constant temperature, they can keep for anywhere between 6 and 18 months.
If you’re not sure the fermented carrots are still good, check the color. The top layer should be the same color as the bottom layer (this is a major indicator of when things are going bad – the classic change is that the top layer will darken or turn gray). Plus the smell should be the same, the texture – mostly crisp, and the flavor boldly sour, not sulfurous.

Are pickled carrots good for gut health?

The growth of lactobacilliduring lacto-fermentation of carrots leads to an increase in vitamin levels and make the fermented carrots more digestible. These“friendly” bacteria can help us break down food, absorb nutrients better, and fight off “unfriendly” organisms that might cause diseases.

What do you eat with fermented carrots?

Any fatty foods (meat, eggs, cheese, avocado) combines well with fermented veggies. Add these fermented carrots to burritos, wraps, sandwiches and burgers. Add some acidity to the soup. Incorporate them into salads or top off green salads. Great for poke bowls, such as this quinoa poke bowl with shrimp.

1 Step: Carrot Lacto Fermentation

• 10 medium carrots - shaved (about 800 grams)
• 2 tsp sea salt - I used Celtic sea salt
• 2 tbsp sauerkraut juice - from fermented cabbage
• 2 oz filtered water

2 Step: Salad Assembling

• 1 large red onion, sliced - or 2 medium
• 7 large garlic cloves - finelly minced
• 1/4 cup oil - olive or avocado oil or grape-seed oil
• 2 tsp coriander powder
• 1/2 tsp black pepper - ground
• 1 tsp paprika - or smoked paprika

Optional

• 2 tbsp maple sugar - or syrup
• 1/3 tsp cayenne pepper - for spiciness
• 2 tbsp apple cider vinegar - for more sourness
• Add additional salt if desired

For fermenting the carrots

• Using a vegetable peeler, shave each carrot into long paper thin strips by using a vegetable peeler or amandoline slicer.Place the shaved carrots into a bowl.

• Add the salt and sauerkraut juice to the water, mix until salt dissolves. Pour over carrots and mix with your clean hands until the carrots are nicely coated with the mixture.

• Press the mixture tightly into a jar so that the carrotsrelease more juice. Pour the remaining liquid over the carrots. Make sure they are submerged completely underneath the liquid.

• Add some weight if necessary to keep them submerged at all times while fermenting. Cover the jar with a coffee filter secured with a rubber band.

• Let it ferment at room temperature (~65°F) for 4-5 days until they have a sour pickled smell.

• Once the carrots are done, check if there is no white film/residue, mold or an unpleasant smell.

• If there are small amounts of white film forming on pieces that are sticking out of the brine, I just throw those pieces away. If there's is more than that, and it smells bad,throw the whole thing away.

To Finish The Salad:

• If your carrots have successfully fermented, strain in a colander. And place into a bowl.

• Meanwhile heat a skillet with 1/4 to 1/3 cup of oil. Use a healthier oil like olive oil or a flavorless variety like avocado oil or grapeseed oil.

• And cook the roughly sliced onion in that oil until its golden brown and fragrant.

• Remove the cooked onion from the skillet with tongs and let the oil strain into a small bowl. Discard the onions or use them for a different recipe.

• In the same skillet with the remaining oil, saute the minced garlic very briefly (up to 1 minute) and remove from heat, let it cool.

• Add the strained oil and the sauteed garlic (with oil) to the fermented carrots.

• Then add the spices (coriander, paprika/or smoked paprika, ground black pepper and a touch of cayyene pepper if you prefer it spicy).

• Additionally you can include some maple sugar (or bown sugar) – about 2 tablespoons if you like. It takes this salad’s flavor to the next level.

• Then mix well (gently) until every carrot ribbon is coated with the mixture.

  From here you can play with extra seasonings and add more spicyness (some dry redchili pepper) sweetness (sugar) or sourness (vinegar) or other herbs.

Storing

• Transfer the assembled carrot salad into the same jar it fermented (no need to wash it). Or split into smaller jars, and move to refrigerator.

• The flavor will continue to develop in the next few days. Before serving let it develop the flavor for at least 12 hours.

• It can be kept in the fridge for up to a month or two.

1. Make sure all your jar and utensils are clean before you proceed to avoid contamination.
2. If you have a lot of white film/residue, you may not have added enough salt or it was left out too long.
3. Be sure that the carrots are submerged the entire time, the jar is covered.
4. If you don’t use a weight to keep veggies submerged, stir the surface dailyto prevent mold from forming on the surface, or push the carrots that are sticking out of the brine back down / shake them up each day.
5. Make sure to always use purified water when fermenting vegetables. Tap water contains chemicals like chlorine that harm good bacteria.