Crunchy, slightly tangy, and naturally sweet — fermented carrots are one of the easiest and most delicious ferments for beginners. Perfect as a snack or side dish, and a great introduction to lacto-fermentation.
What You’ll Need
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 2 cloves garlic, smashed
- 1 teaspoon fresh ginger, sliced
- 1 tablespoon sea salt
- 2 cups filtered water
Instructions
- Make a brine by dissolving salt in water.
- Pack carrot sticks vertically into a clean quart jar.
- Add garlic and ginger between the carrot sticks.
- Pour brine over carrots until completely submerged.
- Cover and ferment at room temperature for 3-7 days.
- Taste daily — move to fridge when pleasantly tangy.
Grandma’s Tip
Cut carrots into uniform sticks so they ferment evenly. The thinner the cut, the faster they ferment!
Gut Health Benefits
Fermented carrots provide beta-carotene plus probiotic Lactobacillus bacteria — a powerful combination for gut, eye, and immune health.