How to Make Fermented CARROTS (plus, KAHM YEAST!) | The Fermentation Adventure
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- เผยแพร่เมื่อ 24 เม.ย. 2020
- Learn to make fermented carrots sticks using an easy fermented carrots recipe. Plus, we got kahm yeast?! You can make this recipe with what you have in the refrigerator, and learn how to prevent vegetables from spoiling using the lacto fermentation method. Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a salt brine to create its own vinegar taste. Crazy, it tastes just like a dill half-sour pickle!
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Want more videos on lacto fermentation, like hot sauce, pickled watermelon rinds, and sauerkraut? Check it out here: th-cam.com/play/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys.html
If you want them more crisp add a bay leave ,or a grape vine leave 👌
Absolutely! We didn't realize just how important this step was until we made zucchini pickles! Luckily the carrots stay pretty crispy on their own. Also since we live in Florida, we found that oak leaves work amazing too and they're in our own backyard!
@@FermentationAdventure or a tea bag,black tea. Does not change the taste
Also, horseradish leaves and raspberry leaves! :)
I live from away from grapevine 🤣. But somebody gave me a bottle of preserved vine leaves for dolma. Can I use the juice or the leaves? Thanks for reply
grape leaf sounds excellent!
Here in Latvia 🇱🇻 for 'crispness' we use blackcurrant leaves when we ferment. Once the carrots fermented and there's brine left we sieve the liquid and use it for making hummus 😋 you can dip the carrots into it, divine 💖💖💖 amazing upload, you're lots of fun to watch 💖💖💖
Hello to you over in Latvia! Wow what a great idea to make hummus with the fermented brine. We bet that tastes amazing! Thanks for the suggestion on the leaves. Thank you so much for watching and happy fermenting! 💓 We love your name!
Always watch your channel with a great pleasure. Will give this recipe a try.
Thank you so much Katts! We're so happy you're enjoying our videos! 💕
Sharing with friends! Awesome video
Aww, thank you so much! That means a lot to us. Happy fermenting!
Looking good guys, thanks for the awesome videos!
Thank you for watching! We're glad you're enjoying them! 💕😄
I had that Kahn yeast & thought that the mood was bad so I threw everything away. I will now try fermented carrots & veggie’s again. I love your videos
Thank you so much and happy fermenting! We hope this next batch turns out great!
I want to try make so many fermentations to include in my feeding after watching you. Thanks. Best regards from Brazil!
Thank you so much Diego! I bet you have some delicious fruits in Brazil. There's so much you can experiment with. Good luck and happy fermenting!
@@FermentationAdventure I made my first ginger beer. My wife loved the flavor. Very happy with the result. Thank you for share your knowledge. I'll try to make with another fruits. You're amazing. We love you guys.
I've been wanting to ferment veggies for a long time. This Summer (2022) I came across naturally fermented green cabbage (real sauerkraut) and loved it. Finally on XMas day I made your red onion recipe, and the following day I made your celery ferment and I have had to burp them twice now. Today I received the silicon lid inserts plus the glass ferment weights which I added to the celery. I had the red onion in a regular mason jar (next batch is going to be wide mouth jar). Tomorrow I will make a jar of small carrots about 3 to 4 inch long.
I also want to ferment some baby English cukes.
When I made the red onions and celery I added some of the natural fermented brine from the green cabbage I had bought to help boost the fermentation and is it working nicely. Maybe you might like to mention about this in a future video?
I also want to mention that I had been making my own Kombucha for almost 20 years and stopped early in Covid.
Those sound like some nice ferments you've been making S G! That's awesome! Thanks so much for the suggestion. You can definitely use some of the juices from previous ferments to kick start the next one. Great idea! We hope all your ferments are bubbling along and that you get some tasty flavors! 🥒😊
Thanks!
Wow, thank you so much for the support!! What a wonderful surprise, and very much appreciated! 😍 Happy fermenting!
Thank you 😊 Flowing dills won't "hurt" the carrots with mold? Just vegetables needs to stay under the water?
Hi! Thanks so much for the question. The occasional floating dill shouldn't cause any problems, as long as the veggies are below the brine. But if there's a lot of floating dill, it's possible it could collect and form some mold. Just keep a look out for anything fuzzy growing on the top.
I did get the Kahm Yeast on top as well. This was my first attempt at fermenting and I have to say that it was way to salty for my taste and yes I did use a digital scale to measure the water and salt. I was so hoping for a win but I won't be trying it again and so will be sticking with pickling the veggies instead but it was an interesting adventure.
Hi Tiera! If you liked the crunchiness of the fermented carrots, you could try using less salt. The most important part when fermenting veggies is to keep everything submerged under the liquid. Hope that helps!
@@FermentationAdventure I like the crunchiness, many times I will just cut up my carrots and keep them in water in the fridge so that was not the issue, I guess I will give it another try using much less salt, could I go with half the amount of salt and would it still go through a fermenting process or would I just get slightly salty carrots?
Yes, it will still ferment with half the salt, so we think it would be worth another try. Let us know how it goes!
Thanks for this video / tutorial 🙂 when the fermentation is done how do I store the carrots? I only ever fermented chillies before and when they’re done you make them into chilli sauce so I’m not sure with carrots.
We love to just put them in the refrigerator and enjoy them as a snack! 🥕
@@FermentationAdventure 😁 do you leave them in the brine solution they fermented in? Thanks for the reply 🥕 🧡
Exactly! Once it's done and tastes the way we like we just move the whole jar in the fridge and put a lid on it. Sounds like you're on the right track!
I'm sure glad you showed the yeast on top. I probably would have assumed there was a mistake and thrown it out!
Of course! It threw us a little when we first saw it but made sense since carrots have more sugar. Even when we get mold it teaches us something. So glad you're enjoying our videos!
Could it have also been due to the floating spices at the top of the liquid?
Yummy 😋
These carrots are a bit tangy but definitely tasty! 😋
Hey! I made these last week, and I noticed that there’s white sediment on the bottom of the jar and the carrots look like the tips are turning pale. I put them in the fridge after 5 days but I still haven’t tried to eat them lol. I haven’t seen any mold on top but is it normal to have the white stuff on the bottom? I just used one clove of garlic, carrots and the salt brine
Hey hey! Awesome that you've made these fermented carrot sticks! It's normal to have white sediment on the bottom of fermented vegetables, like these carrots. It's a natural bi-product of the fermentation process. As long as none of the carrots are exposed to the air during fermentation, it should be fine. Our carrots don't usually turn pale, but I noticed that ours do look a slightly lighter color on the very ends where it's collecting part of the sediment as well. Hope that helps!
Ok thanks so much for the reply :)
Glad to help. Happy fermenting!
does lacto fermentation reduce the sugar content present in the carrots?
Just finished making a jar, and they are delicious! Wondering if the weight is still needed when they’re refrigerated?
Yay! We're so happy you like them! As long as the carrots seem to stay under the brine (whether they're packed in, or they just sink) then you can remove the weight.
@@FermentationAdventure that's great, thanks! probably not going to last too long anyway lol
Exactly! How can we resist those fun and delicious carrot sticks in the fridge! 😅
ITS interesting! Can we not used onion and dill and only garlic?
Hi! Definitely you can use only the carrots and garlic. That will be delicious too!
How do you preserve after the 5 days? Do you stick them in the fridge? Do you remove them from the jar?
To preserve them once they are as you like them, you can put the whole jar in the refrigerator, including all the salt brine. Make sure that all the pieces are submerged to again avoid any potential mold. They will stay good like this for a long time. Enjoy!
Hello, we just finished making these delicious carrots and would like to know how long they keep refrigerated after opening? My wife and I have a bet on what both your professions are. I know that is a bit personal and totally understand if you do not answer that. Love your videos we just started our fermentation journey.
Thank you so much for the question and it'd be funny to see if you could guess what we do! Haha! After we fermented carrots, we put them in the fridge for several months and even years as long as we didn't see any mold. After probably 6 months or so though they start to lose some of their flavor so really we like to ferment things and have them not too long after making them. So personally for us within a few months as long as there's no mold and it still passes the smell and taste test. We hope that helps and happy fermenting! 😁
@@FermentationAdventure I made another batch of carrots and also asparagus for bloody Mary's this weekend. I don't use dill however but red pepper flakes as you suggested. By the way, I guess either insurance or real estate!
Haha! Wow! Good guesses!
@@FermentationAdventure I made the fermented carrots and asparagus however, asparagus was not that gr8, gonna try ur recipe for picking the asparagus for bloody Mary's.
Think I would put that dried dill in a tea bag and put in the bottom of the jar.
That would work also! Good tip!
Nice video. But can you guys show us the temp of your place while you ferment anything, that would be an added info. Thank you. -From the Philippines where our normal temp is 28-30C.
Thank you! We ferment in our home, which we keep between 72-74 F. We also keep it in the kitchen near the window so it may be a tiny bit warmer with the sun shining in, but we don't keep it in the direct sunlight as it could sterilize the jar. In the Philippines, your ferments will likely ferment much more quickly. You may want to check on them a day in advance of how ours is progressing. Hope this helps!
How come my ferments don't ever taste vinager-y? I use your brine ratio, add a bay leaf, dill, etc., set them out for at least five days. Recently did turnips and not only do they taste bitter, there is no sour flavor, and they're not crisp. Do I need to leave them on the counter longer? My kitchen gets pretty warm in the summer.
Some of the dills that floats to the top once you put glass weight doesn't get mould?
We haven't had any problems with the dill getting mold. It might be since they're still so much in the water where a piece of vegetable floating to the top usually sticks a lot farther out. We do like using the fermentation lids or airlocks though as a bit more precaution against mold. Good question!
cutting the halves with the flat side down is a lot easier
😄
Can you use the Kahn yeast to bake bread?
We've never used kahm yeast for anything but just scraped it off and discarded it. But we've heard some people try to use it to leaven bread with mixed results. You can definitely try it and see if it works! Interesting idea! 🍞🤔
Do you skim off the bubbles that form on the top?
No we don't normally skim off the bubbles unless we see any white kahm yeast. The bubbles are a normal part of the process. Hope that helps!
Thanks for your prompt reply.
I am new to this. So how long wld these carrots last? And do they need to be refrigerated now?
As long as you keep them below the brine and in the refrigerator they should last for a long time as long as you don't see any mold and they still smell good etc. We've had a jar that was years old and tried it and they still tasted fine. We like to eat them within a few months though for the best taste. After a while the flavor doesn't taste as fresh. Happy fermenting!
@@FermentationAdventure Ok, so I tried some peppers and onions and a few times a tiny sliver of onion floated on top of the water, so I opened and removed. Well then, I opened to taste after like 9 days and while it tasted ok, the garlic had turned blue green...? They were pieces at the bottom but their color concerned me, so I tossed the whole thing. IS IT NORMAL FOR GARLIC TO TURN BLUE?
It sounds crazy but yes it's totally normal for the garlic to turn blue! Apparently it's the minerals in the water that react to the chemicals in the garlic. We've seen it many times!
@@FermentationAdventure oh dang! I dumped it.oh well THANK YOU for responding. I appreciate your advice!
Do I have to use sea salt could I use kosher salt?
We have had success fermenting with all kinds of salt so we don't believe it will affect your ferment. 😊
The Fermentation Adventure thank you
But do youhave to eat them after five days or can you store them for months
We've had ferments in our fridge for months that were still good! As long as it was properly fermented, stays below the brine, no mold, and smells and taste good it should be fine but you'll have to decide that for yourself. Those carrots are tasty!
Do you have a fermented cabbage recipe? Also, since Himalayan salt has the highest mineral count of all salts, is it a good choice to use?
We do! Sauerkraut was actually the second video we ever did: th-cam.com/video/97p5NRY7Y1Y/w-d-xo.html You can definitely use Himalayan salt. It should work well. Enjoy!
How did you guys know it was kahm yeast that grew on the ferment?
That's a great question! Kahm yeast develops as a think white film later on the top and smells strongly of yeasty bread. On the other hand, if it's fuzzy and in spots, then that is mold and you should start your ferment over.
Can you shred the ingredients then ferment. I want to add the carrots to my salad if possible.
Absolutely! The only issue with shredding the carrots is that you'll want to ensure that all the pieces stay under the brine (under the liquid). You could add a fermentation weight to hold everything down. You may also want to give it a light shake every day to ensure that nothing starting to grow (like mold) on the top of the brine. Happy fermenting!
@FermentationAdventure love it thank you so much.
QUESTION. Can we do the same but with banana peppers ???
Oh yes! Actually, fermented peppers is the very first video we ever made, and then we blended it up to make hot sauce. Yum! We used jalapenos but you can use the same recipe for banana peppers. Here's the link: th-cam.com/video/np9y-98Rhn0/w-d-xo.html
IS THERE A REASON YOU ADDED THE DILL ON TOP INSTEAD OF IN THE BOTTOM? ALSO, COULD YOU USE DILL SEED INSTEAD OF DILL WEED? THANKS. ....Opps! Sorry for all caps :)
Hi! You can add the dill at either the bottom or the top. If you put it at the bottom, just give it a little shake to make sure the spices get distributed throughout. No problem about all caps! But I did think you were yelling at first. 😂
Is the brine good to drink? Does it have lots of good bacteria?
You can definitely drink the batch if you like! After a while it does get a little tangy but it's delicious too! The brine has all the living probiotics that the carrot does since they're all throughout the jar. Enjoy!
I love the brine because it’s filled with probiotics but I am cautious due to the high sodium level. I also love using the brine for my next fermentation too .. ; )
Makes a lot of sense! 😃
freaking yum!!! TYTYTYTY
We're so happy you enjoyed Sandra! They're tasty snacks! ❤️
Can I use a fresh head of dill?
Absolutely! And the amount is per your taste. How much do you like dill flavor? We'd recommend adding at least double the amount called for of the dried dill.
In one quart jar of vinegar brined pickles, I use one large head of fresh dill, and it does a great job on the flavor part. I am going to experiment with fresh heads and see how many I need!!
@@XOjmmXO Awesome! We also love using fresh herbs when possible. The flavor is out of this world compared to the dried stuff. Especially dried basil and cilantro - blah!
Hi Could it be without oneon?
Absolutely! The fermentation process will work the same with only the carrots and the salt brine.
ONEON? This is a new word to me!
Can we not put onions?
Yes you can choose to either include or exclude the onions in this recipe. 😊
@@FermentationAdventure ahhhhhh onions! But not oneons methinks!? Had me going there!
Woooow lovely 😍couple 💑❤good luck 👍
Thank you so much for the love Niki!! ❤️❤️❤️
I have two jars of asparagus going right now.
Whoah! I bet that will taste very interesting with how bitter asparagus is. Let us know how it goes!
Wont garlic kill the bacteria?
We haven't had any problems with the fresh garlic killing the bacteria. We've always used it in our pickles and they turn out so good!
I opened mine a few times and never got that yeast. Is that bad?
Mine also never really got sour or super tangy after 2+ weeks. Of fermenting. Should I throw it out.
Hello! Did everything 100% stay below the brine? If so, you should be fine. But there should be some kind of fermented smell. The end product wouldn't really have a sour smell, but more like a pleasant lightly pickled smell.
I sure hope your fermented carrots came out well, but if you have any concerns at all - when in doubt, throw it out.
If everything is supposed to be covered by brine, won’t the dill floating to the top become problematic?
Hi! Yes, that is a good point. We like to shake up the jar a bit every day to help prevent any growth on the top.
If you run out of space on your refrigerator, can you store your ferments in a cool basement?
While we've never tested this ourselves (we live in hot Florida and there are no basements!), it's seems reasonable to store your ferments in a cool dark place. Even in the refrigerator, ferments still continue to ferment ever so slowly. So if a basement is not quite as cold as a refrigerator, then the fermentation process will progress a bit more quickly. So the shelf life of your ferment may be a little shorter, and things like ginger bug starter cultures would need to be feed a little more frequently. Hope that helps!
The hardest part is salt water ratio
No Iodine saltz
We've used it several times and it hasn't seemed to affect any of our ferments yet but if you're worried about it, you can definitely use other salt! 🙂
Fermented my carrots for only four days now I think I should have let them go longer they are not as tasty as I thought they would be
Hello! We like to ferment our carrots for 5-7 days, but you could certainly do a couple of weeks at room temperature to make sure it really gets the fermented taste into the carrot itself. It will also taste great after it's been in the refrigerator for a couple months.
Did she just blow into that clean jar???
🤣🤣🤣 So busted! Yes that happened. Thinking back that's probably not the best idea to keep everything sanitary. Haha!!
First timers
Are you first timers to fermentation? Welcome!
herbs in big containers lose flavor quickly better off buying small containers of seasonings.
Thanks for the suggestion Derek!
You do not pass the test it's no good ok
Haha! Okay. What passes the test?
Haven't you Americans heard of quartered, quarters, one, two, and three quarters? Fourth is an Ordinal
Ah well. Guess we can't please everyone! 😂
I come here for the great recipes and instructions. If I want a language lesson I go elsewhere.
don't compost your carrot tops you can use them to make vegetable broth! I can't believe you compost them and not make your own vegetable broth.
Definitely! Just like we had said in the other video, that's a great reminder to make some tasty broth. We were actually just talking about this a couple days ago. We've heard others save the skins in the freezer and then make one big batch of broth when the bag is full. Thanks for the reminder!
@@FermentationAdventure save everything, celery tops, beet tops throw them into a freezer bag etc. roast them them for about 1/2 hour and 45 minutes and after that simmer for about 45 minutes
Thanks for the video, but too much talking
Ah well, I guess we can't please everyone! You're welcome to check out our website if you're simply looking for the recipes: fermentationadventure.com/