I had friends over for the July 4th holiday. I wanted some kid friendly dishes that are also healthy. The ages ranged from 3.5 to 14 years old so I had a challenge. I had a fresh jar of newly fermented carrots. ( I also made several types of deviled eggs, above eggs were sprinkled with truffle dust). These carrot spears were gobbled down in five minutes by a child that doesn’t even like carrots! I really think that fermented carrots are the place to start with kids (or unconvinced adults).
You will need:
1 tablespoon salt (brine)
3-4 basil leaves
3/4 cup filtered water(brine)
mason pint jar
Dissolve 1 tablespoon of salt in filtered water and set aside, I use kosher salt but you can use salt of choice but avoid iodized table salt. If you have fresh/organic carrots you can simply scrub the carrots but if you have older carrots or conventional carrots please peel them first. I cut the carrots in half to fit into the pint jar first. Then I slice length wise four times to give lots of surface area for absorption. Place the basil at the bottom of the jar and pack the carrots as tightly as you can into the jar. When done you can pour your brine ( room temperature) over the carrots leaving a 1/4 to 1/2 inch of headspace at the top of the jar. I use a glass weight to keep the carrots below the water line to prevent any mold growth. The salt should prevent this but I always like as much help as possible. The water will turn cloudy and that is normal. White stringy material may appear in the jar or on the weight, this is normal and safe. Only reason to toss a batch is for DRY mold on the surface that can be white, yellow, blue, or green.
You can taste the as they ferment and stop when you like the saltiness flavor. I recommend 10-14 days but that time frame may speed up now that it is summer and temperatures are often warmer. Refrigerate over night for optimal crunch and flavor. You can store for months if not a year in the fridge but I am guessing they will not last that long.