Fermented Carrots

fermented carrots

Fermented foods are a wonderful sources of probiotics which help keep the beneficial bacteria in your gut healthy and active. The following recipe for fermented carrots is an easy to prepare, lacto-fermented recipe. You can read more about this process in Lacto-Fermentation. After only a week on your counter at room temperature, fermented carrots are ready to be refrigerated and enjoyed.

Basically, lacto-fermentation is good for you because:

The result of lacto-fermentation is the proliferation of lactobacilli which increase the vitamin levels and make the fermented foods more digestible. These beneficial bacteria, lactobacilli, produce helpful enzymes, as well as, antibiotics and anti-carcinogenic substances.

Lactic acid, which  is a natural preservative that inhibits putrefying bacteria, is the main by-product of lactobacilli. Lactobacilli, present on all living things and can be easily encouraged to grow. Vegetables and fruits contain starches and sugars which are converted into lactic acid by the lactic-acid-producing bacteria

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Fermented Carrots
Prep time: 
Total time: 
Serves: 1 quart
  • 12 medium carrots or 1½ lbs baby carrots - enough to fill a ½ gallon mason jar
  • 3 Tbsp kefir , whey or fermented food starter (where to buy)
  • 1 Tbsp sea salt
  • 2 tsp dill weed
  • 4 cloves garlic (peeled)
  • water to fill jar within ½ inch of the top

    I buy all my real salt and spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
  1. Wash, peel and cut carrots into sticks - pack into a ½ gallon jars. I have started using baby carrots for ease and a 2lb bag fills a ½ gallon and 1 quart jar.
  2. Mix the remaining ingredients and pour over the carrots.
  3. Put the lid securely on the jar and leave on the counter at room temperature for 3 - 7 days.

    You will begin to see bubbles rising and the dill circulating and know that they are fermenting - when the bubbles stop, you know the carrots are ready!
  4. Refrigerate after fermentation.
You may increase the dill (weed or seed) and the garlic if you desire a stronger taste.


Recipe adapted from The Nourishing Gourmet

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  1. Mary says

    I love fermented food! I have 35 lbs of sauerkraut and 4 qts of water kefir in my laundry room as I type. I really want to try these carrots, and wondered if my water kefir grains will work? What about they whey I get from making yogurt? (I use whey for baking, but always seem to have a surplus) Thanks in advance for your help. And btw…Love Your Blog!

    • says

      WOW, Mary, you have me beat with the amount of sauerkraut you have going!! I would love to get your recipe for water kefir – so far, I have not found one I like!
      I use whey from my yogurt and my kefir (or just the kefir itself) and both work very well!
      I appreciate your encouragement – thanks for reading and taking the time to comment!


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