Fermented Ginger Orange Carrots Recipe

Pick from two different ways of fermenting vegetables: lactic acid or saltwater. This recipe works on anything from hard vegetables to leafy greens.

| May 2015

Photo by Hayley Barisa Ryczek 

When you think of fermented vegetables, you might think of sauerkraut. The truth is, with a little instruction, you can ferment many different types of vegetables for unique flavor plus a powerful probiotic boost.

Vegetables can typically be fermented in one of two ways:


Lactic acid fermentation is the method for self-brining fermentation. The recipe here for Fermented Ginger Orange Carrots begins with shredded or grated vegetables. Salt is added to the vegetables, and they are mashed, rubbed, pounded, or left as is to settle in with the salt. This allows the salt to pull the water and liquid from the vegetable. This liquid combines with the added salt forming the brine that then coats the vegetables. This forms an anaerobic (without oxygen) environment for the fermentation.


Saltwater brine is used in this method of fermentation. When you see a jar with pickles immersed in the liquid, this is an example of brined vegetable fermentation. The ratio for creating the brine is 1 quart (950 ml) water mixed with 2 tablespoons (30 g) salt. Seasonings are sometimes added to the brine.

Some vegetables work best with the brined method and others work better with self-brining. You could use either method with most vegetables though.



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