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Savory lacto-fermented carrots in a glass working jar on a brown table

Savory Lacto-Fermented Carrots

  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 5 days
  • Total Time: 5 days, 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Fermented Food
  • Method: Lacto-Fermentation
  • Cuisine: American
  • Diet: Vegan


These mouth-watering fermented carrots are a naturally probiotic treat and a perfect snack or lunchbox add on. Delicious and kid friendly!


Units Scale
  • 1 pound carrots, preferably local and organic
  • 1 clove garlic
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon sea salt
  • 2 cups filtered water


  1. Prep the veggies: Wash, trim and peel the carrots. Peel the garlic. Use a sharp knife or a mandoline slicer to slice the veggies, and set aside (see notes).
  2. Prepare the salt brine: Place salt and water in a saucepan and heat over low heat stir just until the salt dissolves; remove from heat and set aside. Allow to cool back down to room temperature.
  3. Assemble: In a pint-sized mason jar, add the mustard seeds and garlic first. If this is your first batch of fermented carrots, try adding just 6-8 slices of garlic at the most and adjust upward for future batches. (A little goes a long way!) Add the carrots to the jar making sure to pack them in as tightly as possible as they'll be less likely to move around that way as they ferment. Keep adding carrots until there is about an inch of space left in the jar, and then slowly pour the salted water over the carrots until just covered.
  4. Ferment: Close the jar with a lid and place in an area that's out of the direct sunlight--on a countertop or in a cabinet is fine. Open the jar after 4-5 days and take a taste--if you prefer a stronger flavor, keep fermenting and test again in another day or two (see notes).
  5. Enjoy: Once you're happy with the taste, place the jar in the refrigerator to end the fermentation process, and enjoy! Fermented carrots will stay good for up to 3 months in the fridge.


Warning: If you are using a mandoline slicer, be extremely careful not to get too close to the blade while you slice. I usually just go down to about a third of the carrot or garlic and save the rest for another use; you can also buy protective gloves for using a mandoline safely.

You can buy special fermentation lids (on Amazon, etc.) that will help keep the air out of the jar while you ferment. While these are not essential, they do help make things go more smoothly especially if you're just starting out fermenting. You can also buy fermentation weights to help keep veggies submerged under water during the fermentation process.

Keywords: easy fermentation recipe, fermented vegetables