Vietnamese Fermented Carrots

One of the easiest things to ferment is carrots. Earlier this year I posted Fermented Carrots and Ginger as a kid-friendly sweet-tasting ferment. I make this frequently, especially when I buy too many carrots and they look like they are going to go bad before I can consume them all. Fermentation is an outstanding way to preserve fresh vegetables.

In the new book The Art of Fermentation, there is a sentence about a Vietnamese take on this recipe. It mentioned adding Thai peppers, lemongrass, and lime to the carrots and ginger. The first time I made this ferment I discovered that lime will totally dominate the flavor and make the entire ferment taste sour. So I made this ferment again only without the lime.

Anyway, this Vietnamese “adult version” of fermented carrots tasted great. A perfect balance of sweet plus spicy. I’m glad I made 10 pounds of it! I stopped the ferment after 7 days for half my jars. I’m going to let the rest ferment a few more days. The key to knowing when to end the ferment is tasting as you go. There is no wrong answer.

This ferment is not only an excellent side dish but works as a salad dressing substitute. For the recipe, just review Fermented Carrots and Ginger and then add the Thai peppers and lemongrass (video: How to cut lemongrass). As much or as little as you like.

Carrots + ginger + lemongrass + Thai peppers + sea salt

Fermenting begins. As the ferment continues the water will become more cloudy.