About those fermented carrots...

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Here's the recipe for the fermented carrots that I brought with me to this past Monday's NYC Ferments meetup at the Fifth Hammer Brewery in Long Island City.


  • 1548 grams mixed red, yellow & orange carrots, shredded
  • 31 grams of salt
  • 1TBS whole allspice berries
  • 1/2 tsp whole yellow mustard seed
  • 1/2 tsp whole brown mustard seed
  • 1/2 tsp whole black mustard seed
  • 1TBS whole black pepper corns
  • 1TBS whole coriander seed

Note: all spices were briefly toasted in a dry skillet

All of the above were mixed together, weighed down and placed in an airlocked fermentation jar. for about 2 weeks.