FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
I am sure you thought that my fermenting had fallen off the face of the earth. I am ashamed to admit it, but I haven’t posted a new fermenting recipe since the first of September. Eek. The reasons for this are many, but I’m not going to go into that here. Let’s just say, I’m back on the fermenting wagon! I get a lot of questions as to what jars I prefer and I recommend The Probiotic Jar anaerobic fermenting systems.
Recently, I made a batch of Citrus Ginger Carrots and they were 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 Obsessions this year:
- Indian Spiced Cauliflower (probably my all-time favorite ferment)
- Brine Pickled Brussels Sprouts (also delicious!)
Carrots are an easy ferment for me because I can get carrots year round and they are usually quick to make. It seems like all of my favorite vegetable ferments include goitrogenic veggies, which I am avoiding right now (2012). I really could live on sauerkraut, kimchi, and the Indian spiced cauliflower mentioned above. But, since I’m skipping those right now, I have to find other veggies to ferment. For some reason, that is hard for me, so I eat a lot of fermented carrots.
Anyways. These carrots are tasty! They are crunchy but have a nice slightly sweet orange ginger flavor. They were a welcome change from my regular Garlic Dill Carrots that I always make. I made a couple tweaks to the recipe, but for the most part, I followed Melanie’s original. Here are the tweaks that I made:
- I doubled the recipe and use a 2-liter jar
- I used 4 cinnamon sticks
- I doubled the amount of ginger
- I only used 3 tbsp. maple syrup for the 2-liter jar, rather than 6 tbsp.
If you’re new to fermenting and/or have picky eaters and aren’t sure what ferments to start them on, I think this would be a great one. I scarf them down, and I can imagine kids would love them just as much! The garlic dill carrots are also another great one to start kids and picky eaters on. I’ve heard readers say that they have had success with feeding those to kids and picky eaters when they had turned their nose up at other ferments.
Want the recipe for these awesome Citrus Ginger Carrots? Head on over to the Pickle Me Too website for the full recipe. While you’re there, check out some of Melanie’s other great fermenting recipes like Spicy Horseradish Mustard, Pepper Mash and Chili Sauce, Fermented Spaghetti Sauce, and more!
You can also check out my entire 52 Weeks of Bad A** Bacteria series here for more fun ferment ideas! Happy fermenting!
Made this and loved it. I grated the carrots instead of leaving whole. Turned out great, thanks!
Yum! Thanks for stopping by to let me know! 🙂