Fermented Carrots With Dill (Pikl-It)

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Total Time
72hrs 10mins
Prep
10 mins
Cook
72 hrs

A recipe developed by Pikl-It for their 1.5 liter fermenting jar. Mildly acidic, tasty, great in salads, sandwiches, or on their own.

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Ingredients

Nutrition
  • 1 12 lbs shredded organic carrots (scrubbed well, don' t peel!)
  • 3 heads dill or 1 tablespoon packed fresh dill weed
  • 2% brine (19 grams pickling salt)
  • 4 cups water
  • 1 12 tablespoons water, for airlock

Directions

  1. Load the 1-liter Pickl-It with grated carrots and dill.
  2. Pack carrots to remove air pockets.
  3. Dissolve salt in water; pour over carrots until brine-height reaches the “shoulder”.
  4. Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
  5. Place Dunk’R (weight) on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk’R to press carrots/leaf, expressing oxygen.
  6. Brine should extend 1-inch above carrots.
  7. Snap the Pickl-It lid closed.
  8. Install airlock in lid (if it isn’t already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover.
  9. Place Pickl-It in a dark corner of the counter – for 3 to 5 days – drape towel around Pickl-It, but not over airlock, blocking light.
  10. Ideal fermenting temperature is 72°F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
  11. Remove the airlock and insert the Pickl-It Plug’R for refrigerator storage.