FERMENTING CARROTS: How-to Ferment Spicy Carrots w/ Jalapeños

Here is how to ferment carrots! This is a simple and fast ferment for spicy carrots with jalapeños. It is truly delicious and so healthy! Not to mention how easy it is to make!
How I made it:
Ingredients
6 carrots
3 jalapeños
12 gloves of garlic
1/2qt filtered water
1 1/2 tbsp salt
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[@PrepperPotpourri]

The jar looks so colorful. I love anything spicy.

[@hamakuahomestead7741]

Thanks! 😊

[@melissashimp7448]

Those looked delicious and very bubbly!!

[@akitalove22]

I’ll definitely be making this once I harvest all my carrots and peppers! Also, I LOVE YOUR T-SHIRT🥰

[@jeanettegilder1616]

Can't wait to make this.

[@stonesoupsubstitutions6946]

I love spicy fermented carrots! I have some brine I'm about to reuse for refrigerator pickled eggs.

[@smallspaceswithGloria]

Looks amazing

[@FermentedHomestead]

I loved this video so much!!! Looks like a super tasty ferment! The garlic kick fades with a longer ferment

[@hamakuahomestead7741]

Thank you! And I am hoping that you are right! It burns! Lol!!

[@rosanna3714]

I'm definitely going to try this , I love hot carrots and jalapeños !! ty

[@itsjustme808]

Hahaha! Love the video!!

[@susanclair8623]

thank you for sharing

[@pikecreekfarm]

I have been wanting to ferment carrots with some zip! Thank you. This is a beautiful video. Great job

[@hamakuahomestead7741]

Thank you Renee!

[@carolynbradshaw7969]

This is my favorite ferment. I cut the carrots into sticks and I use my dehydrated jalapenos from last season. Sometimes I peel; sometimes I don't. The peeled ones get softer while unpeeled retains the crunch level I prefer.

[@hamakuahomestead7741]

That sounds great!

[@leahness3588]

You are so funny and a great cook.❤

[@kd1841]

Thank you for your helpful video. I also added Jicama because it tastes so good when it absorbs the heat from the jalapeño and spice from the garlic. My ferment is beginning its journey tonight! ❤❤❤😊

[@hamakuahomestead7741]

Oh wow! That sounds great! 💜💜💜

[@tessa35]

🧡

[@maria_w311]

Hi Tiffany 👋🏻

[@hamakuahomestead7741]

Hi Maria!

[@itsgettingold]

I use tap water all the time with my ferments. No problems- plenty of bacterial action.

[@diannahoagland9229]

Hi Tiffiny, my fermented carrots have never bubble like that. Not sure what I’m doing wrong. Also, what do you do with the leftover brine? 😏
Thanks for sharing!

[@hamakuahomestead7741]

Only thing I can think of is the amount of salt? I save the leftover brine to make another ferment 🤗

[@raydeenjaques2048]

The same thought struck me! My ferments never get that bubbly and fizzy. I wonder if the region I live in affects that. (UT/US, for me) Also, I have to give my ferments 7 days to two weeks, before I try.

[@lindakunkel2470]

Was the bottom of the pickle puck white? Kuhn? I would like to try this.

[@hamakuahomestead7741]

Yes. That is kahm yeast. Happens during fermentation and is very normal. 🤗

[@lindakunkel2470]

I wish you would have talked about that. I have that happen on my sauerkraut and it gives it a funny aftertaste?

[@MsVcraft]

Love your Face