Fermented Carrots

5 from 2 votes

These fermented carrots are crisp, tangy, and made with a simple 2% salt brine using just a few ingredients. Beginner-friendly and easy to customize, they’re ready in about a week and store well in the fridge.

Prep Time15

Ferment10

Total Time10 15

Course: Condiments, Side Dish

Cuisine: American

Keyword: carrot, ferment

Servings: quart

Calories: 202kcal

Author: Stephanie Dieckman

Equipment

1 quart jar with lid
1 fermentation weights

Ingredients

Ingredients (1 Quart)

1 lb carrots fresh, washed, peeled if desired and cut into sticks or coins
2 teaspoon Salt non-iodized, fine
2 cups Water untreated
2 cloves Garlic lightly smashed

Optional Add-Ins (Choose one or combine)

1 spring Fresh dill or ½ tsp dill seed
1 leaf Bay leaf
½ teaspoon Peppercorns
½ teaspoon Ginger fresh, grated or thinly sliced

Instructions

Prep carrots: Wash (and peel if desired). Cut into sticks or coins that fit your jar.
Pack jar: Tightly pack carrots into a clean quart jar, leaving 1–2 inches of headspace. Add optional add-ins.
Make brine: Dissolve 2 teaspoons salt in 2 cups warm water (2% brine).
Pour & submerge: Pour brine over carrots until fully covered. Add a weight to keep everything submerged.
Ferment: Cover loosely and ferment at room temperature (65–75°F) for 5–10 days, burping daily if needed.
Store: When tangy to your liking, refrigerate with carrots fully submerged.

Notes

Salt Ratio: Use a 2% brine (20 g salt per 1 liter water). For this recipe, that equals 2 tsp salt per 2 cups water.
Cut Matters: Carrot sticks stay crunchier than coins; thinner cuts ferment faster.
Submersion Is Key: Keep carrots fully submerged under brine at all times to prevent mold.
Fermentation Time: Ferment at room temperature (65–75°F) for 5–10 days. Start tasting after day 5.
What’s Normal: Bubbles, cloudy brine, and a tangy smell are signs of healthy fermentation. Mold is not.
Storage: Once fermented to your liking, refrigerate with carrots submerged in brine. Keeps for several months.

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