Carrots in 3% Brine — crisp, fresh & beginner-friendly
Gently tangy and firm to the bite: this stripped-down base recipe is perfect for getting started — with optional spices and a small tannin trick for extra crunch.
Prep time: 15–20 min
Fermentation: 5–10 days at 18–22 °C (to taste)
Yield: fills 1 × 1 L jar (about 4–6 small side servings)
Ingredients
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600–700 g carrots, peeled and cut into sticks
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3% brine: 30 g salt per 1 L water (you’ll need ~400–600 ml)
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Optional: 1–2 garlic cloves, ½ tsp mustard seeds, 5–8 peppercorns, 1–2 sprigs dill
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Optional crunch: 1–2 tsp black tea in a teabag (tannins)
Equipment
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1 × Mason Jar 946 ml (Wide Mouth)
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1 × fermentation lid with valve/airlock
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1 × glass weight
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Cutting board, knife, bowl, tamper/spoon
Method
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Prep: Peel carrots and cut into sticks; set out any spices you’ll use.
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Mix brine: Dissolve 30 g salt in 1 L room-temperature water. For smaller volumes, scale proportionally.
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Pack & compress: Put spices in the jar, pack carrots in tightly; leave 2–3 cm headspace.
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Top up & weigh down: Cover fully with brine and place the glass weight on top. Everything must stay below the brine.
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Close & label: Fit the vented lid; note date and contents.
Fermentation
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Days 1–7: Keep at 18–22 °C, out of direct light. Brief daily check; bubbles are normal.
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From day 3: Start tasting. If acidity and crunch are right, move to the fridge; otherwise keep fermenting (up to ~day 10).
Maturation & storage
Store at 2–7 °C once it tastes right. Always use clean utensils and press pieces back under the brine. Keeps several weeks when well chilled.
