Quick Answer
Fermenting carrots in a crock typically takes 3-5 days at room temperature, but can be expedited by adding a weight to keep them submerged or by using a warmer temperature.
Choosing the Right Crock
For lacto fermentation, a ceramic or glass crock with a wide mouth is ideal. The container should have a lid or be able to hold a weight, allowing you to keep the carrots submerged in their juices. A 1-gallon (3.8 L) crock is a good size for 1-2 pounds (0.5-1 kg) of carrots.
Preparing the Carrots
Peel and grate or slice the carrots, depending on your desired texture. Use a food processor or mandoline to get uniform pieces and help them ferment evenly. Pack the grated carrots tightly into the crock, leaving about 1 inch (2.5 cm) of space at the top.
Fermentation Process
Add a brine solution of 1 tablespoon of salt per 1 cup of water to the crock, making sure the carrots are submerged. Use a weight or a plate to keep them under the juices, if necessary. Ferment the carrots at 70-75°F (21-24°C) for 3-5 days, checking on them daily to ensure they’re fermenting properly. You can speed up the process by using a warmer temperature, but be careful not to let them over-ferment. Once they start to bubble and have a tangy smell, they’re ready to eat.
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