How long can I store fermented vegetables?

Fermented vegetables can last anywhere from 3 to 6 months in the refrigerator. Just make sure they’re stored in an airtight container, and always check for signs of spoilage, like off smells or mold. The flavor will continue to develop over time, so they might even taste better after a few weeks!

What should my ferment smell like?

A healthy ferment should smell tangy and slightly sour, kind of like vinegar or pickles. If you notice a strong, unpleasant odor (think rotten eggs or something musty), it’s best to discard it. Trust your nose—if it smells bad, it probably is!

Can I use iodized salt in fermentation?

It’s best to avoid iodized salt when fermenting vegetables. The iodine can interfere with the growth of the good bacteria needed for fermentation. Stick to kosher salt, sea salt, or other non-iodized options for the best results.

Do fermented foods always need to be refrigerated?

Yes, after the initial fermentation process, fermented foods should be stored in the refrigerator to slow down the fermentation and keep them fresh. You’ll typically find ready-to-eat fermented foods, like kimchi and sauerkraut, in the refrigerated section of the store for this reason.

How To Ferment Vegetables (And Ways To Use Them)

Description

If you’ve ever wondered how to ferment vegetables at home, this easy fermented carrots recipe is the perfect place to start. With just a handful of ingredients and a little patience, you’ll have tangy, probiotic-packed carrots that add a zesty crunch to any dish. Plus, it’s way easier than you think—let’s get fermenting!

Ingredients

equipment

16 oz. mason jar
Ziploc or other food-safe plastic bag (or a fermentation weight)

ingredients

1 pound carrots, peeled and cut into sticks
2 cups filtered, non-chlorinated water
1 tablespoon kosher salt or sea salt (without iodine or additives)
4 cloves garlic, crushed
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4–5 sprigs fresh dill

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Instructions

Prepare the Carrots: Peel and cut the carrots into sticks (about 3-4 inches long) to fit vertically inside the mason jar. Pack the carrots tightly into the jar, leaving about 1 inch of headspace at the top.
Make the Brine: Dissolve 1 tablespoon of kosher or sea salt into 2 cups of non-chlorinated water to create the brine. Stir until the salt is completely dissolved.
Add the Flavorings: Add the crushed garlic, mustard seeds, coriander seeds, and fresh dill sprigs to the jar, distributing them evenly among the carrot sticks.
Pour the Brine: Pour the brine over the carrots, ensuring they are fully submerged. If the brine does not completely cover the carrots, add more water and salt (using the same ratio) until they are fully covered.
Weigh Down the Carrots:
Option 1: Place a small Ziploc bag filled with extra brine on top of the carrots to weigh them down and keep them fully submerged. Ensure the bag covers the surface of the brine to prevent air from contacting the ferment.
Option 2: Use a fermentation weight if you have one to keep the carrots submerged.
Cover the Jar: Loosely screw the lid on top of the jar to allow gases to escape during fermentation. Alternatively, use a fermentation airlock lid that lets gas escape while keeping air out.
Ferment at Room Temperature: Place the jar in a cool, dark place, ideally between 65-75°F, for 5-7 days. Check daily to ensure the carrots remain submerged and “burp” the jar (loosen the lid briefly) to release any built-up gases if you’re using a regular lid.
Monitor the Fermentation: After 5 days, begin tasting the carrots. If they’ve reached your desired level of tanginess, they’re ready. For stronger flavors, continue fermenting for up to 7-10 days. Ensure the carrots stay submerged under the brine throughout the fermentation process. After you’ve mastered how to ferment vegetables, you’ll know how long to let them develop tanginess based on your taste preference.
Store in the Refrigerator: Once fermentation is complete, remove the Ziploc bag or fermentation weight, tightly screw on the lid, and store the jar in the refrigerator. The cooler temperature will slow fermentation, and the carrots will continue to develop flavor. Properly stored, they will last for a few months.

Notes

Keep the Carrots Submerged: It’s essential that the carrots stay fully submerged in the brine to prevent mold and ensure a safe ferment. If any pieces float to the top, press them back down.
Monitor for Mold: Check daily for signs of mold, such as fuzzy or discolored patches. If you see any, remove them immediately and ensure the brine covers the carrots completely. If the carrots develop an unpleasant smell (different from the usual tangy, sour smell of fermentation), discard the batch.
Use Non-Iodized Salt and Non-Chlorinated Water: Iodized salt and chlorinated water can interfere with the fermentation process by inhibiting the beneficial bacteria. To avoid this, use kosher or sea salt and filtered or bottled water for best results.
Cloudiness and Bubbles Are Normal: It’s normal for the brine to become cloudy or for bubbles to appear during fermentation. This is part of the natural process. Just make sure no mold forms and that the carrots remain submerged in the brine.
Storage: Once the fermentation is complete, store the jar in the fridge. The carrots will stay fresh for 3–4 months, continuing to develop flavor over time.

Fermentation Timeline

Early Fermentation (3-4 days): The carrots will be mildly tangy with a light sourness and a bit of crunch.
Mid Fermentation (5-7 days): Expect more complex flavors, deeper tanginess, less sweetness, and a more pronounced sour flavor.
Longer Fermentation (7+ days): You’ll notice bold, sharp tanginess, slightly softened carrots, and a stronger fermented flavor.

Prep Time: 15 minutes
Fermentation Time: 5 days
Category: Side
Method: Fermented, Chopped
Cuisine: Global