Pickled Thai Carrot Sticks
Prep time: 
Total time: 
Serves: 6
  • 1 bunch of carrots cut into quarters to make sticks (about 6 medium sized carrots)
  • 4-5 inch stick of lemongrass chopped up
  • 6 dried Thai chilis
  • 1 tablespoon fresh grated ginger
  • 3 cloves of garlic smashed with your knife
  • 4 cups of filtered water
  • 2 tablespoons of fine celtic sea salt (this is my favorite, but any sea salt will work)
  • quart sized jar
  1. Cut the carrots into sticks and place them in a large glass mason jar.
  2. Add the lemongrass, thai chilis, ginger and garlic to the jar with the carrots.
  3. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved. Add the remaining water to the salt water once the salt has dissolved.
  4. Pour the brine into the jar with the carrots. There should be enough to submerge the carrots under the brine. If not, make more brine and add it to the jar.
  5. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  6. Once the brine is cloudy, try a carrot to see if it's ready. It should be sour, but still crunchy.
  7. Store in the refrigerator for up to a month.
You can either use pickling weights to keep the carrots submerged under the brine or shake the jar up every few days to prevent mold from growing on the surface. If mold develops on top, scrape it off. Everything under the brine is totally fine.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/pickled-thai-carrot-sticks/