Gingery, sour, light lemongrass flavor and spicy, but still crunchy and sweet in the middle. Pickled Thai Carrot Sticks are healthy, delicious, and a great snack. Carrots are one of my favorite vegetables to ferment. They always come out delicious and keep their crunch.
This recipe was inspired for my love of Thai Food. About 12 years ago I went on my first international trip across the world to Thailand. It was a life changing experience. The country is rich with natural beauty, the sweetest people I’ve ever met and the food was to die for. Part of our stay was on the little Island of Koh Phi Phi. We woke up to monkeys howling in the trees every morning, had fresh fruit smoothies for 50 cents and fresh seafood caught daily prepared in the thai spices we desired. Not to mention the crystal clear waters and lime stone cliffs jetting out of the water. It’s a very special place to me and I hope to visit again one day.
Health Benefits Of Lacto-Fermentation
I use the lacto-fermentation method for pickling, because it has many health benefits. It’s also called wild fermentation. Basically you make a salt water brine add spices and vegetables and the lactobacillus bacteria that naturally occur on the veggies takes over and pickles them.
This method of pickling will give you more energy and a healthy, vibrant body, because it…
- Aids in digestion
- Helps vitamins and minerals be absorbed better by your body
- Balances your gut micro-biome
What You Will Need
What To Expect
For the first few days the brine will be clear. About 3 days into fermentation the brine will get cloudy. This is a good thing. It means the lactic-acid bacteria are doing their job.
Once the brine is cloudy after 3-5 days, try one. It should taste sour and be crunchy. If they are not sour or are too crunchy, leave them out another day or two and try one again. Once they are to your liking place them in the fridge. They are ready to eat! They will smell like pickle heaven and be tender and crisp when ready.
- 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
- Cut the carrots into sticks and place them in a large glass mason jar.
- Add the lemongrass, thai chilis, ginger and garlic to the jar with the carrots.
- 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.
- 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.
- Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
- Once the brine is cloudy, try a carrot to see if it's ready. It should be sour, but still crunchy.
- Store in the refrigerator for up to a month.
Make these delicious Pickled Thai Carrot Sticks this weekend and leave a comment below letting my know how it went or if you have any questions. Please share with your friends and family if you think they will like this recipe.
Thank you and Happy Fermenting!
Some links on this page are affiliate links and they are all for companies that I support and buy from myself. If you decide to purchase any of these products through these links, I will earn a small commission and you will have my sincere thanks for supporting Fermented Food Lab.