PROBIOTIC FERMENTED CARROTS with dill, garlic & ginger - YUMMY!

Try this lacto fermented carrots recipe with fresh dill, garlic and ginger. It's not only delicious, but rich in probiotics and nutrient dense!
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➡️WRITTEN RECIPE:
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➡️ CHAPTERS:
00:00 Intro
00:40 Ingredients
01:05 Best Salt To Use
01:21 Carrot Stick Instructions
03:05 Salt Brine
03:34 Fermentation Weight
04:33 Sliced Carrots
05:39 Fermentation Period
06:21 Fermentation Funk
8:18 PH
10:17 Kahm Yeast
12:10 Taste Test
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@hereholdthiswillya]

When i learned to ferment, i was told to add a balck or green tea bag to each jar to keep the vegetables more crisp. Something about the tannens in the tea leaves causes the vegetable cells to hold their integrity better.

[@kathypileggi7650]

A grape leave or a bay leaf works too 🙂

[@parvinmahmoodi7345]

But it's water will become dark!

[@hereholdthiswillya]

@@parvinmahmoodi7345 no, for some reason it does not darken the water at all. Idk why, but it doesn't

[@SQLUniversity]

@@hereholdthiswillya Maybe the lack of heat?

[@user-nt9rj8sz4m]

Tea bags are harmful to health

[@rosegott3849]

I am a microbiologist but new to fermentation. Thank you for the inclusion of a day by day guide - I would have thrown out a good batch!

[@Joey-rs7uq]

I love your videos, no one does fermenting so clearly, methodical and down to earth as you. Watching your videos about what to look out for really helped me be less worried of poisoning myself with mold, and start experiementing with my ferments.

[@SQLUniversity]

You nailed it

[@shellygraham2194]

And she's so chill!! So peaceful and pleasant.

[@jaishreechadee5083]

Explain so clearly, N Sweetly.

[@nevinkuser9892]

I want to make some now.

[@Alisha127]

What a blessing to have come across your channel! I really appreciate all the information and your gentle demeanor. I can undertand and retain the information a lot better when the person giving the info breaks things down and simplifies it. Looking forward to watching more! God bless you! 🥰

[@bradbesco6595]

My feelings exactly! 😊

[@SQLUniversity]

Totally agree!

[@gingerehrhardt843]

I appreciate your calm and thorough instruction.

[@user-wj2zv1vd8y]

Thank you for this fine video. Clear, concise and with all the necessary details needed for successful fermentation. Extremely well thought out, paced and edited with excellent visuals. My goodness, even your outfit pleasantly coordinates with your lovely kitchen. What a wonderful service you are providing for the world!

[@ImeldaFagin]

I love the extras you add at the end of the basic instructions. Thank you.

[@net69flix]

Thank you for the detailed information of what can go wrong and examples of it and how to deal with it. Great videos keep up the good work.

[@kaylam.9973]

Thanks to your videos, I have FINALLY taken the plunge. I started making a sourdough starter last Monday and, tonight, I'm making these fermented carrots. I got some glass fermenting weights all because you made fermentation look so easy and took the intimidation factor out of it for me.

[@GoldmanSachs7]

I echo everything they are saying about you in fact I feel you deserve way more kudos for your mannerisms and your diction…you are so sophisticated and truly to the manor born…and besides your facility and knowledge of food you are blessed with spreading divine calmness and tranquility around your space. Your family is blessed to have you in their midst as are we watching you in these videos…thank you so much ❤❤

[@CleanFoodLiving]

Thank you for your sweet words, blessings!

[@leonardo41477]

Great stuff. I love the clear step by step demonstration of the process and the equally clear and comprehensive explanation of the benefits. Thanks!

[@allisonweeks504]

I am just getting started with fermentation and your videos are so helpful! I appreciate your concise and thorough explanations and your helpful visuals. Thank you for putting together these excellent resources. I now feel like I can move forward with confidence in this fermentation journey. 🥒🥕

[@belieftransformation]

Great instructions; thanks for sharing! I’ve been fermenting veggies for a few years but found this very helpful!

[@munchkindoodles]

Great video! I have been wanting to try fermenting but have been afraid. You take the fear out of it! Love that you took us all the way to it being ready for the refrigerator. Showing us about yeast and mold growth and what is safe and what to do about it. Thank you so much! ❤

[@chrischausse2819]

You are so knowledgable. Thank you for these videos. Sooo much !!!!

[@rubinaohanyan]

This beautiful lady alone is a healer with her voice, thank you 💐

[@donnawolff5956]

I love your calm, detailed presentation, an inspiration to experiment.

[@dorethablunt5452]

Thank you so much,for sharing your experience and knowledge.And I thank you for the clarity and simplicity.You make fermentation so easy and and enjoyable.

[@jodiramberg707]

This is so helpful!! I’ve tossed fermentation projects because of the small amounts of mold like she tossed.

[@nav662007]

Thank you so much for the invaluable troubleshooting tips and details. I've learned a lot from your videos!

[@lioness-kushlumumba4040]

I am definitely trying this recipe as I love all the ingredients and have spare carrots in the fridge. Thank you for the excellent video 🎉

[@observer698]

This is great!!!! I've been doing fermenting all wrong!!! Thank you sooooo much.....

[@sandymiller1907]

I've tried fermenting a few times, but was afraid to eat it and threw it away... because no one went as far as you did to show what's normal. Thank you. I think I'll try it again now that I know what is normal.

[@BrendaMLeigh]

I recently came across your sight and LOVE IT. I have tried several of your recipes and they turned out awesome. I am doing the probiotic water and love it. Thank you for all that you offer to the viewers. You are outstanding when it comes to your skill in explaining exactly how to prepare and ferment all your recipes. You have a awesome aura about you. The gift of your personality and expertise is magnificent.

[@kitt7477]

I appreciate your calm and soft explanation.

[@manga1682]

Thanks, you provided the much-needed initiation for my fermentation plans.

[@nigelfantini9481]

I make this about once a month depending on price. It is super delicious. I find always having live probiotics on hand has vastly improved digestion. I use bay leaves and find it will stiffen up rubbery carrots nicely. I use ginger also but it doesn't seem like the flavor infuses into vegetables easily.

[@Akira-ed3wd]

Yes! I live KimChee, haven't made it in many years, using this recipe/ method to try a carrot and cabbage ferment...thank u🎉

[@susanfreeman6350]

My mouth is watering just watching this video. Can’t wait to get going on this one!

[@Arugula100]

What a great and clear video about fermentation! This gives me the courage to give it a try!

[@talisay1900]

I really appreciate your clear explanation & giving details. Also extending it to the time that fermented food can be eaten. Thanks from the Philippines ❤

[@dumbluck6180]

The quality of your videos, and the content, are insanely good! You're an expert!

[@barretmarshall]

Thank you for helping me with my ferments. I really wanted to do it but I was worried I would kill my family, so I was very excited when you convinced me with some science but also what to look for. You have a great voice have you considered narrating audiobooks. It’s very soothing and relaxing. You’re a great teacher! thank you for the recipes from start to finish and what to look for.

[@Cristaynful]

I would like to thank you for your video on cucumber fermentation. I love it. Since then I always make sure that I have enough supply of it. This time I will try carrot fermentation. Thank u so much.

[@JanColdwater]

Thank you for such inspirational videos. I can’t wait to try this recipe as so far, my favorite fermented carrots include shredded carrots with a tiny piece of ghost pepper. I have a feeling the ginger will be another favorite.

[@michelineh2803]

Thanks for the additional troubleshooting at the end!! Heading to the store tomorrow to try this one out!!

[@GaiaCarney]

Thanks, Clean Food Living, for creating & sharing this video on fermentation 🥕

[@andreacrispi9290]

Absolutely beautiful explanation video. Just you calmly explaining and no useless music to distress my ears. Well done and thank you.

[@anshulbenjaminmassey]

Finally a channel for clean eating. Thanks

[@andylyon3867]

I like to use the carrot tops instead of dill. Carrots, dill, parsley, celontro, so forth are all closely related. Carrot tops are also great chopped and added to steaming top mashed potatoes then let sit covered to steam a few minutes off the heat before adding salt, pepper, butter and cream.

[@cmaggie5748]

Yes. American has wasted so much food. Forever. Lat year I began using squash avd pumpkin leaves in salads. All edible as well as the blossoms I learned to stiff and fry. Yummy. !!

[@therandeydenyah]

You are an angel. I really enjoy watching these and learning.

[@jamesvoigt7275]

Very nice presentation. I was eating some fermented zucchini pickles while watching. I have always fermented carrots in slices, but I think I will take your suggestion and do sticks next as they are more densely packable. I have a lot of oregano growing right now, all those herbs are good. I love putting a bit of sauerkraut in my ferments to jump start them.

[@lorraine-77]

I never need to go to any other video after seeing you ,you are so full of knowledge. Thank you.❤

[@michaelougarezos8963]

I love watching your videos thanx Adrienna 🥰

[@mimiashford5544]

WOW.. This was a virtual Master Class on fermenting carrots and fermenting in general. Going to try for myself now. Thank you!!!

[@CleanFoodLiving]

Wonderful!

[@lynnmacro3044]

Great! I feel confident to go ahead with this new hobby, with everything covered! Thank you.

[@bobbyotay8817]

Thank you for all your efforts. Wonderful videos.

[@chris109]

Thank you for your excellent teaching!

[@camicri4263]

Love fermented carrots! One of my favorites 💞

[@clairesamama9950]

Thank you for all the helpful info. Your videos have been amazing ❤

[@liquidmidnight1]

I am in love. It's not just your physical attraction, it's your brilliance of mind and clarity in your presentation. You know your craft and it shines clear. Some man is lucky to have you in his life.

[@mariesimcikova4093]

I just finished fermenting this receipt and omg, this is sooo delish 😋

[@deborahdaviesdd-artist1059]

I love that you show what happens. I can’t tell you how many times I’ve thought “ooh it’s spoilt, I know they said it might happen but this is terrible”. And it wasn’t. It was normal.

[@rizzobellacarangi2262]

I’ve been hunting for a channel like yours and I’m today years old when I found it. Where have you been all this time😂 so glad I found you. Let the education begin, and thank you😊

[@philphilphil]

Beauty! Thanks for sharing your knowledge 🙏🏻 Definitely trying this.

[@ohsoloco5113]

Before peeling the carrots scrub them under running water with a nylon bristle brush. Save the peels in the freezer (along with your onion skins & ends, and celery scraps). Great for making homemade stock.

[@pendomojaxkalibre5686]

Thank you so much 🙏💜🙏

[@What-28-ever-3]

Thank you! Tried your recipe, followed it carefully and the result is fantastic!!! ❤

[@julioulate2487]

Thank you is the primary to say about your work in this field of fermentation. From Costa Rica I wish the best on you life.

[@agcala9619]

Thank you so much for this information. I have been trying to build up courage to start this. Eva

[@The_HealingSpace]

You literally covered EVERYthing possible! what an amazing video, congrats!

[@rebanelson607]

Excellent! I had no idea it was so easy to ferment vegetables.

[@user-nw5hi1yo2f]

Excellent! I had no idea it was so easy to ferment vegetables.. Excellent! I had no idea it was so easy to ferment vegetables..

[@k16e]

Such good education. Thanks for putting this together

[@donnavorce8856]

Found you today. Love your quiet clean style. I'm a new subscriber! I think fermenting is something I want to try. My organic garden will provide the raw ingredients. Thanks.

[@1410PK]

Ginger Cabbage was a blast. This is my next project. Thank You for the videos.

[@Whistlewalk]

Good additional info. Thank you.

[@dddennis1214]

Excellent video!!! Thank you so much!!!!

[@scottstephens4587]

On my way for vegetables! Thanks sooo much.

[@shellygraham2194]

Just taste tested on day 5. ❤❤❤❤ So excited to say they are amazing!! Letting them go a few more days.

[@icoachmyself9980]

Great video and presentation!!! Very helpful! Thanks! ❤

[@tiblanes]

Excellent info. Thank you!

[@antyest]

Thank you for the extra bit... The second half. Highly educative

[@MarcusAureliusSP]

simply awesome, my next project for a better home and diet

[@yellowrose803]

Thank you so much for your time and information. Really appreciate it, I just came across your channel and I couldn't stop watch it for hours while doing my house work. I am going to try it hopefully this weekend. Watching from the UK and just subscribed to your amazing channel, Have a blessed week ahead. 🇬🇧💕💚🙏

[@Believe_the_Bible]

I just tasted the carrots I fermented from this video (8 days) They were great, thank you. Did the sauerkraut also - great.

[@searchingforaway8494]

Wow! What a great video! Glad I found you. Thank you for the great information.

[@infinateU]

Nice clean up on check ups! Excellent clip, thanks

[@maggiegoossens1894]

I LOVE fermented carrots. It is by far my favourite. I cut them in smaller bits, that’s easier to handle for me and I ferment them with either onion or garlic or both. 😋 I also LOVE fermented garlic and eat it almost every day. Garlic and onions work perfect for me. I once used red onions to ferment with the garlic and ended up with a green brine, green onions and greenish garlic. Didn’t look appetizing at all but I ate them of course. I’m doing cauliflower now but I have to add vinegar to improve the taste for me. Broccoli did NOT taste good, so that veggie is out. Green beans were okay but also not very appealing to me. Next I’m going to try bell peppers. But I do make sure I ALWAYS have a jar of ready veggies to dig into.👍

[@morgansmagick1696]

Highly recommend asparagus as well, that’s one of my favorite summer snacks!

[@DRJAMILA]

My

[@inthekitchen8842]

Thank you! Your info is such a blessing 😊

[@frodolives55]

I made this yesterday; can’t wait to try it

[@moonstone4475]

Very comprehensive, thank you 😊

[@startreedancer1412]

I have made these before and it's probably my favorite fermented food I've ever made. Fresh dill came to me this week so I'm doing carrots today, adding in ginger for the first time, thanks for the inspiration! I have never had mold happen except for a once with an improperly washed jar. I could see the previous food after dumping the ferment (gross!) If this happens to you often, perhaps you are not using enough salt or messing around with it too much during the crucial first 7-10 days. I learned to let them sit in the dark under a towel or in a cabinet in a tray to catch displaced brine and do not disturb, move, jostle or turn, as this kind of ferment needs to not be disturbed the first few days as it is very fragile. You don't have to handle it to know its working, you'll see water in your tray and probably smell it too. I also learned to never introduce metal as it reacts badly with the culture and destroys the culture, as well as metal bowls to prepare it in. this kills vitamin c. I hope this helps! May you never run into mold again.

[@danieldawson3294]

Very helpful video, thank you!

[@howiewill]

Can’t wait to try this

[@davidivey4004]

As so many have noted, very informative, and consice. I feel safer with the info you give about what and why. Thank you !

[@shivanisangal5521]

I'm so exited to try these

[@planetaryPoem9]

I have followed you to the T and they came delicious. I don’t like the fermented garlic though. Next time I’ll leave them out. But I’m so happy they were a success and oh so delicious!! Your videos are super professional and I really do enjoy watching them and listening to your calm voice. Thank you so much!

[@sO_RoNerY]

Yeah yeah. Typical female that finds garlic gross because it makes your breath stink. Yadda yadda yadda.

[@karlbe8414]

Wow! I can't even imagine how organized a person you must be! lol. Excellent presentation. I have never tried just carrots, although I have added some grated to sauerkraut ferments. Kefir is my constant, same culture for 15-20 years now.

[@countrygalinthecity]

My first ferments were ginger and carrots....still my favorite!

[@kargonfow5563]

How do you make it?

[@Adventuresawait68]

Great information and so easy to follow!

[@user-ww1fu7pf8r]

Blessed day. Very interesting and helful.thank youvsi much for the literatures. GOD BLESS YOU MORE.

[@organiccleanfoodconnection]

What a amazing combination :-) that is canned pure health and goodness❤

[@karlkutac1800]

Excellent info. Thx!

[@spearageddon3279]

Super informative, thank you! 😊👍👍

[@pitmaster1847]

I'm lucky coz you shared your expertise. Sincerely thank you so much

[@richardjohnson7019]

Great Info I will be waiting for your next video like always 👍👍🇺🇲🇺🇲

[@karltraveldude7817]

Thank you for super information ! Enjoy ...

[@moritaagishta6190]

Excellent video thanks for sharing.

[@pete7935]

Nicee and detailed. Thank you