How to Make Fermented CARROTS (plus, KAHM YEAST!) | The Fermentation Adventure

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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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14 окт 2024

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Комментарии : 153

@FermentationAdventure 4 года назад

Want more videos on lacto fermentation, like hot sauce, pickled watermelon rinds, and sauerkraut? Check it out here: ru-vid.com/group/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys

@BeeVargaTheHulahooper 2 года назад

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 💖💖💖

@FermentationAdventure 2 года назад

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!

@amorenoorskitchen7732 4 года назад

If you want them more crisp add a bay leave ,or a grape vine leave 👌

@FermentationAdventure 4 года назад

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!

@jkabholat 3 года назад

@@FermentationAdventure or a tea bag,black tea. Does not change the taste

@bryannazoltowski Год назад

Also, horseradish leaves and raspberry leaves! :)

@tessmarcelotadeo2284 Год назад

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

@chevyblueangel 3 месяца назад

grape leaf sounds excellent!

@donnaforeman2880 2 года назад

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

@FermentationAdventure 2 года назад

Thank you so much and happy fermenting! We hope this next batch turns out great!

@BarRYK333 Год назад

Looking good guys, thanks for the awesome videos!

@FermentationAdventure Год назад

Thank you for watching! We're glad you're enjoying them! 💕😄

@SeGdb Год назад

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.

@FermentationAdventure Год назад

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! 🥒😊

@diegosmpc 3 года назад

I want to try make so many fermentations to include in my feeding after watching you. Thanks. Best regards from Brazil!

@FermentationAdventure 3 года назад

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!

@diegosmpc 3 года назад

@@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.

@Kjjjuynn5 3 года назад

Always watch your channel with a great pleasure. Will give this recipe a try.

@FermentationAdventure 2 года назад

Thank you so much Katts! We're so happy you're enjoying our videos! 💕

@jessicasvendsen9961 4 года назад

Sharing with friends! Awesome video

@FermentationAdventure 4 года назад

Aww, thank you so much! That means a lot to us. Happy fermenting!

@slapdaddie5966 2 года назад

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.

@FermentationAdventure 2 года назад

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! 😁

@slapdaddie5966 2 года назад

@@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!

@FermentationAdventure 2 года назад

Haha! Wow! Good guesses!

@slapdaddie5966 2 года назад

@@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.

@dimik3855 28 дней назад

You guys are a fun couple. I made 3 jars of carrots only. I packed them in tight so I didn`t have to use a weight and made sure they stayed under the water line. I used more salt than you did (1tbsp per cup of filtered water). On the 2nd day I saw a foam floating on top that didn`t quite look like your kahm yeast. I scooped it out. Now I have to mention that I don`t have a very good sense of smell, so I have to rely on sight clues. It looks like mold but I`m not sure. It's day 4 and I have had to scoop it out every day. Is this ok?

@FermentationAdventure 18 дней назад

Thanks for the comment! It sounds unlikely for there to be mold if you've used even higher salt ratio and everything is staying submerged under the brine. Foamy floaters could sometimes just be bubbles that collect together to look like foam, which would be fine, but if it's fuzzy or discolored, or thick, it could definitely be mold. Sometimes we experience mold when we use veggies that were already on their way out, or if there was somehow chlorine in the water, or if it is in direct sunlight. If it looks/sounds like mold, we'd recommend throwing out this batch and starting over, with these new clues in mind. Hopefully that helps!

@dimik3855 16 дней назад

@@FermentationAdventure thank you!

@magspies Год назад

Just finished making a jar, and they are delicious! Wondering if the weight is still needed when they’re refrigerated?

@FermentationAdventure Год назад

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.

@magspies Год назад

@@FermentationAdventure that's great, thanks! probably not going to last too long anyway lol

@FermentationAdventure Год назад

Exactly! How can we resist those fun and delicious carrot sticks in the fridge! 😅

@Zobeida-ep2ku 19 дней назад

What a beautiful couple you are! I have just joined your station, & I am looking forward to seeing & I shall try to make the fermentation is that the same for all the rest of vegetables?

@FermentationAdventure 18 дней назад

Welcome to the channel and thank you so much for your kind words! This fermentation method of keeping everything below the brine, so that it is not exposed to air, is pretty much the same for fermenting all vegetables. The differences will be in the salt ratio that you can use, and also in the amount of time it will take to ferment.

@smiith7996 2 месяца назад

Great couple. You're happy!

@FermentationAdventure 2 месяца назад

Thank you! ❤️

@abumasad4633 Год назад

Thanks!

@FermentationAdventure Год назад

Wow, thank you so much for the support!! What a wonderful surprise, and very much appreciated! 😍 Happy fermenting!

@happygirlus 2 года назад

Thank you 😊 Flowing dills won't "hurt" the carrots with mold? Just vegetables needs to stay under the water?

@FermentationAdventure 2 года назад

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.

@Kelly-fx3cy 3 месяца назад

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.

@1vtmom966 2 года назад

I'm sure glad you showed the yeast on top. I probably would have assumed there was a mistake and thrown it out!

@FermentationAdventure 2 года назад

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!

@treasuresabound0062 2 года назад

Could it have also been due to the floating spices at the top of the liquid?

@111twheat11123456789 4 года назад

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

@FermentationAdventure 4 года назад

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!

@111twheat11123456789 4 года назад

Ok thanks so much for the reply :)

@FermentationAdventure 4 года назад

Glad to help. Happy fermenting!

@monicav1279 3 года назад

How do you preserve after the 5 days? Do you stick them in the fridge? Do you remove them from the jar?

@FermentationAdventure 3 года назад

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!

@AlabamaTree 2 года назад

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.

@FermentationAdventure 2 года назад

We love to just put them in the refrigerator and enjoy them as a snack! 🥕

@AlabamaTree 2 года назад

@@FermentationAdventure 😁 do you leave them in the brine solution they fermented in? Thanks for the reply 🥕 🧡

@FermentationAdventure 2 года назад

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!

@eteumbutara9429 4 года назад

ITS interesting! Can we not used onion and dill and only garlic?

@FermentationAdventure 4 года назад

Hi! Definitely you can use only the carrots and garlic. That will be delicious too!

@barbarabrooks4747 11 месяцев назад

Can you use the Kahn yeast to bake bread?

@FermentationAdventure 11 месяцев назад

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! 🍞🤔

@tierapersing7220 3 года назад

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.

@FermentationAdventure 3 года назад

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!

@tierapersing7220 3 года назад

@@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?

@FermentationAdventure 3 года назад

Yes, it will still ferment with half the salt, so we think it would be worth another try. Let us know how it goes!

@ElGallo978 3 месяца назад

Can you shred the ingredients then ferment. I want to add the carrots to my salad if possible.

@FermentationAdventure 3 месяца назад

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!

@ElGallo978 3 месяца назад

@FermentationAdventure love it thank you so much.

@cynthialato1654 3 года назад

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.

@FermentationAdventure 3 года назад

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!

@renus6015 9 месяцев назад

does lacto fermentation reduce the sugar content present in the carrots?

@katiedanderson 2 года назад

I am new to this. So how long wld these carrots last? And do they need to be refrigerated now?

@FermentationAdventure 2 года назад

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!

@katiedanderson 2 года назад

@@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?

@FermentationAdventure 2 года назад

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!

@katiedanderson 2 года назад

@@FermentationAdventure oh dang! I dumped it.oh well THANK YOU for responding. I appreciate your advice!

@dragonladee3721 2 года назад

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?

@FermentationAdventure 2 года назад

We do! Sauerkraut was actually the second video we ever did: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-97p5NRY7Y1Y.html You can definitely use Himalayan salt. It should work well. Enjoy!

@justinemcmillan2779 2 года назад

But do youhave to eat them after five days or can you store them for months

@FermentationAdventure 2 года назад

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!

@pamelamerfeld7997 2 года назад

QUESTION. Can we do the same but with banana peppers ???

@FermentationAdventure 2 года назад

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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-np9y-98Rhn0.html

@billpooni2294 2 года назад

Some of the dills that floats to the top once you put glass weight doesn't get mould?

@FermentationAdventure 2 года назад

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!

@goldgeologist5320 2 года назад

Think I would put that dried dill in a tea bag and put in the bottom of the jar.

@FermentationAdventure 2 года назад

That would work also! Good tip!

@annalane5430 Год назад

Is the brine good to drink? Does it have lots of good bacteria?

@FermentationAdventure Год назад

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!

@blessisrael6455 Год назад

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 .. ; )

@FermentationAdventure Год назад

Makes a lot of sense! 😃

@kathyeichholz1516 4 года назад

Do I have to use sea salt could I use kosher salt?

@FermentationAdventure 4 года назад

We have had success fermenting with all kinds of salt so we don't believe it will affect your ferment. 😊

@kathyeichholz1516 4 года назад

The Fermentation Adventure thank you

@christineroppel3123 4 года назад

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 :)

@FermentationAdventure 4 года назад

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. 😂

@tierapersing7220 3 года назад

Do you skim off the bubbles that form on the top?

@FermentationAdventure 3 года назад

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!

@tierapersing7220 3 года назад

Thanks for your prompt reply.

@sandradearing604 2 года назад

freaking yum!!! TYTYTYTY

@FermentationAdventure 2 года назад

We're so happy you enjoyed Sandra! They're tasty snacks! ❤️

@Banstargue 4 года назад

How did you guys know it was kahm yeast that grew on the ferment?

@FermentationAdventure 4 года назад

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.

@usmilwife 2 года назад

Yummy 😋

@FermentationAdventure 2 года назад

These carrots are a bit tangy but definitely tasty! 😋

@hawkwardart 5 месяцев назад

cutting the halves with the flat side down is a lot easier

@FermentationAdventure 5 месяцев назад

😄

@kimhuddleston6625 7 месяцев назад

I opened mine a few times and never got that yeast. Is that bad?

@kimhuddleston6625 7 месяцев назад

Mine also never really got sour or super tangy after 2+ weeks. Of fermenting. Should I throw it out.

@FermentationAdventure 7 месяцев назад

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.

@FermentationAdventure 7 месяцев назад

I sure hope your fermented carrots came out well, but if you have any concerns at all - when in doubt, throw it out.

@anniep.2692 11 месяцев назад

If everything is supposed to be covered by brine, won’t the dill floating to the top become problematic?

@FermentationAdventure 11 месяцев назад

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.

@akankshashrivastava5421 Год назад

Wont garlic kill the bacteria?

@FermentationAdventure Год назад

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!

@nanesekeri6064 3 года назад

Hi Could it be without oneon?

@FermentationAdventure 3 года назад

Absolutely! The fermentation process will work the same with only the carrots and the salt brine.

@stevenholton438 3 года назад

ONEON? This is a new word to me!

@nanesekeri6064 3 года назад

Can we not put onions?

@FermentationAdventure 3 года назад

Yes you can choose to either include or exclude the onions in this recipe. 😊

@stevenholton438 3 года назад

@@FermentationAdventure ahhhhhh onions! But not oneons methinks!? Had me going there!

@XOjmmXO 4 года назад

Can I use a fresh head of dill?

@FermentationAdventure 4 года назад

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.

@XOjmmXO 4 года назад

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!!

@FermentationAdventure 4 года назад

@@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!

@travelwithniki3760 2 года назад

Woooow lovely 😍couple 💑❤good luck 👍

@FermentationAdventure 2 года назад

Thank you so much for the love Niki!! ❤️❤️❤️

@vilmashaw4227 Год назад

If you run out of space on your refrigerator, can you store your ferments in a cool basement?

@FermentationAdventure Год назад

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!

@stevenfeil7079 2 года назад

I have two jars of asparagus going right now.

@FermentationAdventure 2 года назад

Whoah! I bet that will taste very interesting with how bitter asparagus is. Let us know how it goes!

@debbeleigh1930 11 месяцев назад

Did she just blow into that clean jar???

@FermentationAdventure 10 месяцев назад

🤣🤣🤣 So busted! Yes that happened. Thinking back that's probably not the best idea to keep everything sanitary. Haha!!

@sdixon585 2 года назад

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

@FermentationAdventure 2 года назад

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.

@simondarjee5733 4 месяца назад

The hardest part is salt water ratio

@janaburda6362 Год назад

No Iodine saltz

@FermentationAdventure Год назад

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! 🙂

@chocalatekid8024 Год назад

First timers

@FermentationAdventure Год назад

Are you first timers to fermentation? Welcome!

@proprinters Год назад

herbs in big containers lose flavor quickly better off buying small containers of seasonings.

@FermentationAdventure Год назад

Thanks for the suggestion Derek!

@sylhomeo6351 Год назад

Thanks for the video, but too much talking

@FermentationAdventure Год назад

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/

@proprinters Год назад

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.

@FermentationAdventure Год назад

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!

@proprinters Год назад

@@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