The health benefits of fermented foods are undeniable. From probiotic-rich foods like sauerkraut and kombucha to the tangy, mouth-puckering taste of pickles and olives, the process of lacto-fermentation adds a level of flavor, variety, and nutrition that can’t be beat by any other preservation method. Although it’s hard to mess up, it is possible to ferment your vegetables too much. (That’s right, too much of a good thing can also be a bad thing.) Super-sour, salty, and tangy foods are packed with advanced glycation end products (AGEs). You may know them as the compounds responsible for the dark browning

Fermented foods are highly nutritious and tasty, and can easily be made with natural, healthy ingredients such as carrots.   How to Ferment Carrots:  – Wash and peel the carrots.  – Cut the carrots into pieces.  – Pour about a cup of water over the carrots and let them soak.  – After at least an hour, place the carrots in a glass jar.  – Add a layer of cabbage leaves, if you have them.  – Cover the jar with a lid and let the carrots ferment for at least a day.  – Take a tiny taste of the carrots. If they are too salty, rinse them out with fresh water.  – Refrigerate the carrots

Fermented carrots are a tasty and healthy snack, and they’re very easy to make. You will need: a food processor or blender, a glass jar with a lid, and one pound of fresh carrots (you can also use frozen carrots, but they’ll need to defrost first). Wash the carrots and cut off the green tops. Then, thinly slice the carrots and place them in a food processor or blender. Pulse until they’re shredded. Don’t over-process them, because you want them to keep some texture.

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Enjoy a delicious side dish or probiotic rich snack with this fermented carrot recipe that everyone loves.

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Fermented Root Recipe

These lacto-fermented carrots with dill are the best introduction to homemade fermented foods. They are soft and crispy, with a refreshing garlic and dill flavor. If you like pickles, you’ll love them! This fermented carrot recipe is also one of my favorite fermented foods for kids because they love it even if they are new to fermentation. And they are so easy to make! For more fermented vegetable recipes, see my recipes for zucchini, crispy dill pickles, fermented beets, sauerkraut, kimchi and fermented cranberries.

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Lacto-fermented carrots

Eating raw carrots already has many benefits, including helping the gut eliminate toxins, maintaining normal digestion, balancing hormones, and helping the liver eliminate estrogen (source). Fermenting raw carrots offers even more benefits, including probiotics, enzymes and B vitamins that nourish the gut. What are the benefits of fermented vegetables? Fermentation of vegetables increases their nutritional value and makes them more digestible (source). Since time immemorial, people have eaten certain fermented foods with every meal to aid digestion and also because they taste great when combined with other foods. Traditional fermented vegetables can help populate the gut with beneficial bacteria (source). These fermented carrots are a true probiotic. I like to eat them cold to preserve the probiotics. To learn more about my experience with intestinal dysbacteriosis, click here.   word-image-7485 word-image-7486

Preparation of fermented carrots

This recipe is very easy to make and you don’t need any expensive tools or fermentation equipment. A glass jar will do, too. For more information on fermentation lids, click here. It is best to use whole, unpeeled organic carrots for fermentation. Beneficial to the skin, so preferably leave on the skin. I’ve had problems with non-organic produce going moldy when I tried to ferment it, but I’ve always had great success with organic produce. You can also avoid many toxins by choosing organic products. Is there a recipe for fermented baby carrots? I don’t recommend fermenting baby carrots. They are washed in a chlorine bath, which prevents the normal fermentation process. How much salt do you need? Which salt should I use? I use a tablespoon of high quality mineral salt per gallon of water. My favorite mineral salts are Celtic sea salt and Baja Gold. Fill the jar to the shoulders, making sure the carrots are submerged during fermentation. This prevents mould. The duration of fermentation depends on the ambient temperature. The warmer the room, the faster the fermentation. I prefer to use a plain metal tin lid that is securely screwed on. Once the lid is closed and no longer rattles up and down, fermentation is complete. This can take anywhere from 1 or 2 days to 2 weeks. You can also leave it until the carrots have the flavor you want. We prefer a week. Allow the jar to cool in the refrigerator before opening.   word-image-7487 word-image-7488

Fermented Root Recipe


  • 6-12 whole organic carrots, or enough to fill a 25 gallon pot.
  • 3-6 g g g garlic
  • 1 bunch of fresh dill
  • 1 tablespoon of mineral salt
  • Filtered water


  1. Remove the ends of the carrots and cut them into sticks.
  2. Put the carrot sticks in a quart jar and fill it well.
  3. Add the garlic, dill and salt.
  4. Pour water up to the shoulders of the pot, making sure the carrots are completely submerged.
  5. Cover the jar with a lid and let ferment at room temperature for several days, or until the desired flavor is achieved.
  6. Keep them in the fridge.

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Fermented carrots offer so much variety. You can add jalapenos or other peppers to make the fermented carrots spicier, or sweeten them with other delicious flavors. Here are some ideas for flavor combinations to try:

  • Ginger
  • Lemon
  • Onion and bay leaf
  • Jalapenos
  • Korean red pepper
  • Aromatic herbs such as rosemary or thyme

Can fermented carrots be left at room temperature?

Traditionally, people fermented vegetables to keep them on hand throughout the winter. With the right approach, fermentation is very safe and beneficial. The right amount of salt and immersion of the vegetables in the water will ensure that good bacteria grow and not harmful bacteria. You can make fermented vegetables with whey and other starter cultures, but to avoid slimy fermented carrots, it’s best to use a simple brine.

Points of attention in cooking fermented vegetables

What’s normal with fermented vegetables? Homemade sourdough should have a pleasant, clean taste and look appetizing. A hissing or bubbling sound is a good sign. How do fermented carrots taste? Fermented carrots have a clear, pure taste and a delicious aroma. If the homemade product looks unpleasant and smells unpleasant, it is better to take it easy and throw it away.

What is the shelf life of fermented carrots?

After fermentation at room temperature, fermented carrots should be kept in the refrigerator. Since fermentation is a form of food preservation, fermented carrots will keep for several months in the refrigerator. They are so good they probably won’t last long!

How do you eat fermented carrots?

We like to eat fermented carrots for lunch and as a snack. They go with just about everything! If you’re not familiar with fermented carrots, try this version with dill and eat it when you would normally eat carrot sticks or dill pickles.   word-image-7491 word-image-7492

how to get started with fermented foods

If you’re not used to it, it can be hard to appreciate the taste of fermented foods. I find it easier to start with milder enzymes like dill pickles and fermented carrots. Gut bacteria change, as does your taste. Fermented foods you didn’t like at first become delicious! Once you like the mild fermentation, you can move on to stronger flavors like sauerkraut and kimchi.

How to make children eat fermented foods

The best way to get kids used to fermented foods is to let them taste them when they start eating solid foods. I have done this with our kids and they devour all types of fermented foods and ask for more. If you didn’t have time to introduce fermented foods into your diet during your early childhood, it’s not too late. There are viable ways for children to enjoy fermented foods. As with adults trying fermented foods for the first time, I think it’s helpful for kids to start with milder options. Fermented cucumbers and carrots are good choices. Modeling helps a lot. If you like fermented foods, kids are more likely to follow your lead and more likely to ask if they can try what you eat. In our house, we have set a goal to consume at least one fermented product with every meal. I often let my kids choose which pickle they want z. B. want to eat for lunch. It gives them some choice and control over what they like. It will also help them remember to listen to their body and what it wants each day. As for the taste, you can prepare fermented carrots with just dill, without garlic. The result is a milder, less pungent flavor that young children can enjoy more. Sometimes a dip really helps. For kids who love dipping, this dill vinaigrette is the perfect partner for fermented carrot sticks.

How to use fermented vegetable brine

If you’ve eaten a whole pot of fermented carrots, don’t throw away the brine! This liquid is full of probiotic benefits and has many uses. Here are some ideas:

  • Take it as a probiotic pick-me-up, to increase stomach acid before meals, or as protection against a cold or flu.
  • Use it as a proportion of water when preparing a broth or soup.
  • Use the portion to prepare a new batch of fermented vegetables.

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Other fermented vegetable recipes

Crispy cucumbers red beet Courgettes Sauerkraut in kitchenware

What is your favorite way to eat carrots?

Do you like fermented foods? What’s your favorite? Share it in the comments! Join our TRADITIONAL Wisdom community and receive a FREE guide to starting the GAPS diet when you sign up!   word-image-3234 word-image-3235

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GAPS to Go is a 30-day GAPS Introductory Diet meal plan that tells you what to eat each day, with full cooking instructions, and also tells you when to continue with each phase of the Introductory Diet. Visit the GAPS to Go website here.


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Fermented Root Recipe

word-image-7495 word-image-7496 Enjoy a delicious side dish or probiotic rich snack with this fermented carrot recipe that everyone loves. They are so easy to make! Preparation time 5 minutes Overtime 3 days Total time 3 days 5 minutes


  • 6-12 whole organic carrots, or enough to fill a 25 gallon pot.
  • 3 to 6 g g garlic
  • 1 bunch of fresh dill
  • 1 tablespoon of mineral salt
  • Filtered water


  1. Remove ends of carrots and cut into sticks.
  2. Put the carrots in a quart jar and fill well.
  3. Add garlic, dill and salt.
  4. Pour water up to the shoulders of the pot, making sure the carrots are completely submerged.
  5. Cover the jar and let ferment at room temperature for a few days, or until the desired flavor is obtained.
  6. Keep in refrigerator.

Pickled vegetables have been around for centuries, and are a great way to preserve the bounty of your garden. Fermented foods like pickles and sauerkraut are good for you as well, thanks to the good bacteria they contain. Fermented foods are rich in probiotics, which are the “good” bacteria that help your digestive tract—and your immune system—to function properly. This recipe uses lacto-fermentation, which is a process of preserving vegetables in which the lactic acid produced by naturally present bacteria inhibits the growth of harmful bacteria.. Read more about lacto-fermented carrots whey and let us know what you think.

Frequently Asked Questions

Are fermented carrots good for you?

Like most vegetables, carrots are packed with fiber, vitamins, and minerals, including a large amount of Vitamin A. However, carrots contain even higher levels of carotenoids—which are pigments that turn into Vitamin A as your body digests them. (They are also found in dark, leafy greens, red peppers, and sweet potatoes.) One carotenoid in particular—lutein—is responsible for the deep yellow color in carrots, as well as boosting eyesight and protecting your skin. It’s said that eating enough carotenoids—especially lutein—can help to prevent macular degeneration, a leading cause of blindness in adults. In the past few years, it seems like there’s been an explosion of “superfoods” on the market. Kale, anyone? Coconut water? But, let’s not forget that some of the foods we’ve been eating for a long time are also super. Case in point: fermented carrots. While not a new food, fermented carrots are a product of a new trend of fermented anything. They aren’t just fancy pickles, but a nutritional powerhouse made by fermenting carrots in salt and water. They’re good for you and tasty too!

What do fermented carrots taste like?

To let the flavors of the fermentation process develop fully, you need to give the vegetables plenty of time to mature. Traditionally, this was achieved by burying the vegetables underground in a pit. These days, you can achieve the same effect by carefully sealing your vegetables in a container with plenty of salt, and keeping them at room temperature. Fermented carrots are a great way to get probiotics in your diet. Probiotics are good bacteria that help fight off bad bacteria in your stomach. Eating a diet rich in these foods can help keep your digestive system working well and protect against and treat some intestinal problems. Probiotics are found in the natural flora of your body, primarily in your: – Intestines – Gut – Mouth – Genital tract – Skin – Eyes

Why are my fermented carrots slimy?

Fermented foods are often touted as healthful, probiotic-rich additions to one’s diet. But, as with most foods, they aren’t without fault. The process of fermentation can result in some slimy, gross-looking results. Here are some tips for preventing slimy fermented carrots. If you’ve ever seen a jar of sauerkraut, you’ll know that fermented vegetables aren’t always pretty. In fact, it’s common for them to be a bit slimy. So, why are my fermented carrots slimy? Unlike sauerkraut, which is usually only made with cabbage, fermented carrots are made by fermenting carrots and other vegetables together. This can sometimes lead to a slime-like consistency, but it’s completely harmless. The natural process of fermentation transforms the carrots’ starches into lactic acid, which then causes the overall texture of the vegetables to change. The lactic acid also helps to preserve the fermented carrots, which can then be stored in the refrigerator for several months.

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