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A jar of fermented carrots ready to enjoy after a month long fermentation.
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4.80 from 5 votes

Fermented Carrots

Fermented carrots add a pleasant and sour crunch to stews, crudités, and cheese and charcuterie boards. They also feature healthful probiotics. 
Prep Time30 mins
Total Time1 hr
Course: Condiment
Cuisine: American
Keyword: Fermented Carrots, Lacto Fermented Vegetables
Servings: 1 jar
Calories: 135kcal


  • 3 cups carrots peeled and sliced
  • 4 cups water
  • 2 tbsp salt


  • Once your carrots are peeled and sliced add them to a mason jar so they are 1 inch from the top. 
  • Prepare a salt brine by dissolving salt in water. 

  • Pour brine into the mason jar until carrots are covered. 

  • Optional: add any additional flavourings such as pickling spices or fresh dill or basil. 

  • Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.

  • Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."

  • Continue this process for 3-4 weeks until fermentation bubbles no longer form. 

  • Move the jar to your fridge once fermentation has completed and enjoy for the next 3-6 months.


Serving: 1jar | Calories: 135kcal | Carbohydrates: 32.5g | Protein: 2.7g | Sodium: 14180mg | Potassium: 1058mg | Fiber: 8.1g | Sugar: 16.2g | Calcium: 90mg | Iron: 1.1mg