Fermented Carrots Recipe

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

Fermented carrots recipe

Fermented carrots recipe

These lacto fermented carrots with dill are the best introduction to homemade fermented foods. They’re mild and crisp with a refreshing garlic dill taste. 

If you like pickles, you’ll love these! This fermented carrots recipe is also one of my favorite fermented foods for kids, because kids really enjoy them, even if they’re new to ferments. And, they’re so easy to make!

For more fermented vegetable recipes, check out my zucchini relish, crisp dill pickles, fermented beetssauerkrautkimchi, and fermented cranberries recipes. 

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Fermented carrots recipe that is delicious and healthy. Kids love them! So easy to make. Fermented carrot sticks with dill, garlic, ginger, lacto fermented #foodanddrink #healthyrecipes #ferment

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Lacto fermented carrots

Eating raw carrots has so many benefits as it is, such as helping the gut to clear toxins, keeping digestion regular, balancing hormones, and helping the liver to remove estrogen (source). By fermenting those raw carrots, you get even more benefits, such as gut nourishing probiotics, enzymes, and B vitamins. 

What are some fermented vegetables benefits? Fermenting vegetables increases their nutritional value, and makes them easier to digest (source). Historically, people enjoyed some fermented food with each meal to help with digestion, and because it’s delicious in combination with other foods.  

Traditional fermented vegetables can help populate the gut with healthy bacteria (source). These fermented carrots are a real probiotic powerhouse. I like to eat them cool to keep their probiotics alive. Read more about my experience with overcoming gut dysbiosis here

Lacto fermented carrots

Things to know when making fermented carrots

I love how simple and delicious this recipe is! Here are a few things to keep in mind when starting out:

  • This is a super easy recipe to throw together, and you don’t really need any fancy fermenting tools or equipment. Just a mason jar will do nicely. Read more about fermentation lids here
  • It’s best to use organic, whole, unpeeled carrots when fermenting them. The skin is beneficial, so it’s a good idea to leave it on. 
  • I’ve had trouble with non organic produce molding when I try to ferment it, but I’ve always had great success with organic produce. You can avoid many toxins by choosing organic, too. 
  • Is there a fermented baby carrots recipe? I don’t recommend trying to ferment baby carrots. They are washed in a chlorine bath, which will prevent fermentation from happening properly. 
  • How much salt do you need? What salt to use? I use 1 tablespoon of a high quality mineral salt per quart of water. My favorite mineral salts are Celtic Sea Salt and Baja Gold. 
  • Fill the jar to the shoulder, and be sure to keep the carrots submerged while fermenting. This will help prevent mold. 
  • The fermentation time depends on the room temperature. The warmer the room, the faster fermentation will happen.
  • I like to use a regular metal canning lid screwed on tightly. Once the lid is taut and won’t click up and down anymore, fermentation is done. This can take anywhere from 1 or 2 days, to 2 weeks.
  • You can also let it sit until the carrots taste the way you like. For us, 1 week is what we prefer. Let the jar cool down in the fridge before opening. 

Fermented carrots how to make

How to make fermented carrots


  • 6-12 whole organic carrots, or enough to fill a quart jar
  • 3-6 garlic cloves
  • 1 bunch fresh dill
  • 1 TBSP mineral salt
  • Filtered water


  1. Remove ends of carrots and slice them into carrot sticks.
  2. Put carrot sticks into a quart jar, packing firmly.
  3. Add garlic, dill, and salt.
  4. Pour water to the shoulder of the jar, making sure carrots are full submerged.
  5. Put lid on jar and allow to ferment at room temperature for several days, or until desired flavor is reached.
  6. Store in refrigerator. 

Fermented carrots dill

Variations for fermented carrots

Fermented carrots have so many possibilities for variety. You can add jalapenos or other peppers for spicy fermented carrots, or keep it mild with other delicious flavors. 

Here are some ideas for flavor combinations to try:

  • Ginger
  • Lemon
  • Onion and bay leaves
  • Jalapenos
  • Korean red pepper
  • Herbs, such as rosemary or thyme

Is it safe to leave fermented carrots at room temperature?

Traditionally, people fermented vegetables so that they would have them to eat through the winter. When it’s done correctly, fermentation is very safe and beneficial. 

Having the right amount of salt and keeping the vegetables submerged ensures that the right kinds of bacteria develop, and not harmful ones. You can make fermented vegetables using whey and other starter cultures, but using a simple salt brine is helpful to avoid slimy fermented carrots. 

How long should you ferment carrots?

This depends on the temperature of the room. Bacteria are more active at warmer temperatures, and slower at cool temperatures.

At room temperature, usually around 70ºF, these carrots are usually ready in several days. Feel free to let them go longer until they taste good to you.

What to look for when making fermented vegetables

What’s normal with fermented vegetables? Homemade ferments should have a pleasant, clean aroma, and look appetizing. Some fizz or bubbles are a good sign. 

What do fermented carrots taste like? Fermented carrots taste crisp and clean, with a delicious flavor. If a homemade doesn’t look and smell pleasant, it’s best to be safe and toss it. 

How long do fermented carrots last?

After fermenting at room temperature, fermented carrots should be stored in the refrigerator. Since fermentation is a type of food preservation, fermented carrots will keep in the refrigerator for many months. They taste so good that they probably won’t last that long, though!

How to eat fermented carrots

We like to eat fermented carrots with lunches and for snacks. They go well with just about anything! If you’re new to fermented carrots, try making this dill version and eating them anytime you’d normally eat carrot sticks or dill pickles. 

How to make fermented carrots

How to start eating fermented foods

If you’re not used to them, it can be an adjustment to start enjoying the taste of fermented foods. I find it easiest to start with more mild ferments, like dill pickles and these fermented carrots.

As your gut bacteria change, your tastes will change. Fermented food you didn’t enjoy before will taste good! Once you’re really liking milder ferments, you can branch out into stronger flavors, like sauerkraut and kimchi. 

How to get kids to eat fermented foods

The best way for kids to enjoy fermented foods is to start them tasting ferments as babies starting solids. I did that with our kids, and they devour all kinds of fermented foods and ask more more.

If you didn’t get to introduce fermented foods during the baby stages, it’s not too late. There are definitely doable ways to help kids start enjoying fermented foods. 

Just like with adults who are new to fermented foods, I find it’s helpful for kids to start with milder options. Pickles and fermented carrots are great choices. 

Modeling helps immensely. If you are enjoying fermented foods, kids are likely to follow in your example, and there’s a good chance they’ll ask to try what you’re eating.

At our house, we have a goal of eating at least one fermented food with each meal. I often let my kids choose which ferment they want to have with lunch, for example. This gives them some choice and control in the matter, which they like. It also helps them to remember to listen to their body and what it wants each day. 

When it comes to flavor options, you can make fermented carrots with only dill, leaving the garlic out. This will make for a milder, less spicy flavor, that might help young kids enjoy fermented carrots more. 

Sometimes, dip really helps. For kids who enjoy dipping, this dill dressing is a perfect partner for fermented carrot sticks. 

How to use fermented vegetable brine

If you’ve enjoyed every last one of a jar of fermented carrots, don’t throw the brine away! That liquid is chock full of probiotic goodness, and there are many uses for it. 

Here are some ideas:

  • Take it like shots for a probiotic boost, to promote stomach acid before a meal, or to ward off a cold or flu
  • Use it as part of the water when making stock or broth
  • Use some to start a new batch of fermented vegetables

Fermented carrots benefits

More fermented vegetable recipes

Crisp pickles


Zucchini relish

Sauerkraut in a crock

What is your favorite way to eat carrots?

Do you enjoy fermented foods? What’s your favorite? Share in the comments!


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Yield: 1 quart

Fermented Carrots Recipe

Fermented carrots recipe

Enjoy a delicious probiotic rich side or snack with this fermented carrots recipe that everyone loves. They're so easy to make, too!

Prep Time 5 minutes
Additional Time 3 days
Total Time 3 days 5 minutes


  • 6-12 whole organic carrots, or enough to fill a quart jar
  • 3-6 garlic cloves
  • 1 bunch fresh dill
  • 1 TBSP mineral salt
  • Filtered water


  1. Remove ends of carrots and slice them into carrot sticks.
  2. Put carrot sticks into a quart jar, packing firmly.
  3. Add garlic, dill, and salt.
  4. Pour water to the shoulder of the jar, making sure carrots are full submerged.
  5. Put lid on jar and allow to ferment at room temperature for several days, or until desired flavor is reached.
  6. Store in refrigerator. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 165Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 708mgCarbohydrates: 39gFiber: 14gSugar: 16gProtein: 4g







9 thoughts on “Fermented Carrots Recipe”

  1. Hi Marissa my carrots have been sitting for 3 days and the lid is bulging. Should I open a little to release the gasses? The brine looks a little bubbly and I don’t see any mold.

  2. I just made these fermented carrots for the first time. My carrots smell fine but they are slimy. Are they sage to eat? Did I do something wrong?

    • Hmm I haven’t had that happen. If something looks and smell okay, I usually go ahead and taste it. But if you’re not comfortable with it, it’s safest to toss it. I wonder if you need a bit more salt.

  3. Hi Marisa.
    I fermented my carrots and tried your trick of letting the preserving lid which came with my mason jar let me know when the carrots are ready, by not being able to push the lid in. I live in the tropics, it is summertime. This method took about a day and the lid had a slight dent from the pressure build up. After moving jar to the fridge to cool, I opened it and it released some bubbles. Taste tested, tasted like a yummy raw crunchy garlicky carrot.
    Do you think it would be fermented enough in this short time in my climate to still have all the same benefits of a fermented food?
    Thank you:)

    • It’s possible! Here in Colorado it gets quite hot in the summer, and I’ve had ferments ready in about a day just like that. The warmer the temperature, the more active the friendly bacteria are. It’s also important to make sure the jar isn’t too full. A mason jar should be filled just to the shoulder. The flavor will develop more over time, so even after you move the jar to a cooler location, the carrots should taste more fermented as time goes on. Hope that helps!

  4. Hi there. I tried the fermented carrots. I thought all was well but after 1 week I noticed the garlic was turning green. I opened it and everything smelled great but I still threw out the garlic and did fresh salt water. Did I do something wrong?

    • That’s interesting, I haven’t had the garlic turn green before. It doesn’t sound like you did anything wrong, and if it all smells and looks good and the texture is good, I am guessing it is all okay 🙂

  5. Hi Marisa!
    Do you do online GAPS coaching? I emailed you on Wednesday from my continulyjoy account. Not trying to be pushy, just wanting to make sure you received my email. We’re not seeing the progress we expected on our GAPS journey and I need someone to help me troubleshoot. Thanks! -connie

    • Hello! I replied to all my emails yesterday, so I’ll double check and see if I missed yours. If you still don’t hear from me, definitely try messaging me again, or better yet, reach out on Instagram @bumblebeeapothecary since I can easily reply there 🙂


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