Fermented carrots are a super healthy and delicious recipe prepared in 20-minutes with ease! Fermented carrots are a sure way to get a healthy dose of gut-friendly probiotics with just salt, water, and a little patients.
A hint of garlic and ginger makes this fermented carrots recipe absolutely addictive! This is better than ANY store-bought fermented vegetable, guaranteed.
A great way to incorporate fermented carrots into a meal is to add them to a fresh salad or a crudité tray with ranch dip. Kids will love to grab them as a quick snack.
Lacto-Fermented Carrots Make a Great Kid-friendly Snack
Fermented carrots taste so much like a fresh carrot that kids may not even know that they are snacking on a really healthy probiotic-rich snack. When chilled, the fermented carrots are crunchy and delicious. You can add them to your kid’s lunch box with a little dip of ranch or hummus.
Adding fermented carrots to your favorite beef stew or chicken soup recipe is another way to incorporate them into your diet. Just be sure to add them at the last minute after you’ve turned off the heat because cooking destroys the gut-healthy probiotic bacteria in any fermented food.
Fermented carrots, sauerkraut, kimchi, yogurt, and beet kvass are all popular fermented foods that are packed with gut-friendly lactobacillus bacteria (a.k.a. probiotics) produced during fermentation. They are widely known to have many health benefits such as improved digestion, enhanced immune system, better brain function, to name a few.
Fermenting Carrots Increases the Nutritional Value
The Lactic-acid fermentation process increases the nutritional value of the vegetables by enhancing the levels of enzyme, vitamins, and minerals.
Fermentation of Vegetables Helps Aid Digestion
Fermented foods are easier to digest than raw or cooked vegetables because the fermentation breaks down hard-to-digest cellulose and makes it easier for our digestive system to process the food.
The Fermentation Process Kills Off E.coli Bacteria
How often do we hear about an outbreak of E.coli bacteria in mass-produced vegetables?
Pretty regularly now, right?
The lactic acid produced during the fermentation kills off the E.coli bacteria. The E.coli bacteria can’t survive in the acidic environment of fermentation.
How To Prevent a Mushy Fermented Vegetables
Sometimes a batch of fermented vegetables might turn out to be a little mushy. This has happened to me a few times, and I was really disappointed when I had to throw out a whole batch of my favorite fermented vegetables.
However, I found that it can be prevented in the future by simply adding tannins to my fermented vegetable recipes. Bay leaves, grape leaves, and even a tea bag all provide a great source of tannins to help prevent a mushy outcome. Please read my post 11 Natural Sources of Tannins for Crunchy Fermented Pickles to learn more about how tannins help keep veggies crunchy.
The Process of Fermenting Carrots is Simple
Fermented foods go through a rather simple process of combining salted water to fresh vegetables and letting sit for a few weeks. The lactic acid bacteria that are present on the surface of food multiplies and flourishes, creating an acidic environment that prevents spoilage or rot.
The vegetables must be kept below the brine to create an anaerobic environment that lactic acid bacteria will thrive in. The magic all happens below the brine. I use these fermentation weights made by Siliware. You can buy them on Amazon here.
If you don’t have any fermentation weights on hand, then try placing a few cabbage leaves on top of the vegetable to hold it below the brine. For more ideas on how to keep veggies below the brine check out my article Fermentation Weights: How to keep veggies submerged.
Easy Lacto-Fermented Carrots Recipe
Try adding any of these ingredients to your fermented carrots recipe: onions, garlic, ginger, bay leaves, dill leaves or other herbs to the jar as you pack in the carrot pieces. For a spicy variation, add 1 or 2 diced jalapenos or habaneros to the jar.
Use a combination of white, purple, and orange carrots for a healthy and bright snack.
Carrots taste great with daikon radishes and apples too.
- 2 pounds carrots, sliced into sticks, coins, or shredded
- 4 cups unchlorinated water
- 3 tablespoons Pink Himalayan sea salt
- 1 teaspoon cracked black peppercorns
- 1 sprig of fresh thyme or your favorite spices
- 2 bay leaves
- 1 clove of garlic, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 jalapeno chopped (optional)
- Start by stirring together the pink Himalayan sea salt and 2-cups warm water until the salt is completely dissolved. Wait for the brine to cool completely before the next step.
- Place the garlic, ginger and any other optional spices in the jar
- Add the carrots, packing them in as tight as you can, leaving about 1 inch of head-space at the top.
- Pour the cooled salt water brine over the carrots and cover completely.
- Place a fermentation weight on top to hold the carrots below the brine. Here are some ideas on how to keep veggies submerged below the brine.
- Put on the lid and leave at room temperature, but out of direct sunlight.
- Store the jars at room temperature for at least 10 – 20 days depending on the taste you would like to achieve. Hotter temperatures mean a faster ferment time, cold weather a slower one. It pays to be patient because the longer it sits, the more flavor will develop.
- Remember to burp the jar every day to release carbon dioxide and add extra brine if needed.
- You can open and taste along the way until you are satisfied. I ferment mine for at least a week, and that is the flavor my family enjoys the most.
- When done move to the refrigerator for storage. The fermented carrots will keep for up to a year, though they lose color as the months go on.