Yields

One 32oz Mason Jar

Equipment

1 x 32oz (approx. 950ml) Mason jar with lid

Brine Ingredients

(3% salt concentration | 5% sugar ratio)

Hot water: 400 g (approx. 400 ml)

Salt: 12.4 g (≈ 3% of total weight)

Sugar: 20 g (≈ 5% of total weight)

Sichuan peppercorns: 4 g

Black peppercorns: 4 g

Ginger slices: 20 g

Note: The sugar ratio is approx. 5% (20 g ÷ 400 g water). Adjust to taste if needed.

Vegetables

Carrots: 400–430 g (amount may vary slightly depending on how tightly packed)

Instructions

1. Sterilize the Jar

Boil the Mason jar and lid in water, then let them air dry completely.

2. Prepare the Carrots

Peel the carrots and cut them into sticks about 3 inches long by ½ inch wide.

Quickly blanch them in hot water, then drain and set aside in a dry, oil-free, clean container to cool.

3. Make the Brine

In a dry, oil-free bowl, combine salt, sugar, black peppercorns, Sichuan peppercorns, and ginger slices.

Pour in 400 ml of hot water and stir until dissolved. Let the brine cool to room temperature.

4. Pack the Jar

Arrange the cooled carrot sticks neatly in the jar.

Pour the cooled brine over the vegetables, ensuring they are completely submerged, then seal the jar with the lid.

5. Fermentation Time

Store the jar in a cool, shaded, and well-ventilated place.

Fermentation time depends on temperature:

If the temperature is 70–80°F (21–27°C): about 10 days.

If the temperature is 50–70°F (10–21°C): about 3 to 4 weeks.

Tips

• Always use clean, dry, oil-free utensils when taking vegetables from the jar to avoid contamination and spoilage.

• You can use other clean glass containers instead of Mason jars. Avoid using metal or plastic.

• The brine must completely cover the vegetables. Adjust the amount of brine as needed, maintaining 3% salt and 5% sugar proportions.

• This method also works well with other root vegetables, such as daikon radish or beets. You can pickle them separately or mixed.

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