These easy fermented carrots with ginger are flavorful, probiotic-rich, and incredibly budget-friendly, as well as a perfect way to preserve fresh carrots while supporting gut health. Whether you prefer the texture of shredded carrots or the crunch of carrot sticks, this post walks you through both variations so you can choose the one that suits your style (or make both!). With just a handful of simple ingredients and a little time, you’ll have a nourishing, gut-friendly ferment ready to enjoy.
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Health Benefits of These Fermented Carrots and Ginger
These fermented carrots with ginger are a great way to add beneficial probiotics to your diet and improving gut health because of the fermentation process, as well as the benefits of raw carrots and ginger themselves. Find all the health benefits down below!
The benefits of lacto-fermenting vegetables
By fermenting vegetable with salt, we create the ideal environment for beneficial lactic acid bacteria to proliferate, while inhibiting the growth of undesirable bacteria. Lactic acid bacteria break down sugars and starches into lactic acid, creating an acidic environment that preserves the vegetables and develops unique flavors. Fermenting vegetables is a wonderful way to make them even healthier because:
- Probiotics improve gut-health, digestion, and boost immune system
- Fermenting make vegetables more digestible by breaking down complex carbohydrates and reducing anti-nutrients
- Fermenting improve the bioavailability of nutrients
- Fermenting is also a natural way to preserve vegetables
- Fermenting adds a tangy, pleasant taste
You can also try these delicious lacto-fermented onions and this super colorful fermented coleslaw for more ways to support your gut health.
Health benefits of raw carrots
Raw carrots offer a variety of health benefits due to their rich nutrient profile. They are an excellent source of beta-carotene, a precursor to vitamin A, which is vital for vision, skin health, and immune function. Additionally, raw carrots provide vitamin C, vitamin K, fiber, and potassium, contributing to bone health, and overall well-being.
According to Ray Peat (founder of the “Pro-Metabolic diet“), raw carrots also contain an unique fiber that can help support gut-health and hormonal balance. The fiber can help “detoxify” the body from harmful toxins and excess estrogen (source).
Health benefits of ginger
Ginger gives these fermented carrots a warm, zesty kick, while also bringing its own benefits. Ginger contains active compounds like gingerol and shogaol that have anti-inflammatory, antimicrobial, and antioxidant properties. Ginger is well-known for aiding digestion, reducing nausea, vomiting, bloating, and abdominal pain. Ginger can also help ease menstrual cramps, muscle soreness, migraines, and sore throats.
If you love ginger, also try this delicious pear and ginger jello with beef gelatin, a perfect gut-healthy fall treat rich in collagen!
Shredded Fermented Carrots with Ginger
This variation is quick to ferment and has a texture similar to sauerkraut or slaw. The ginger flavor is more pronounced here, so if you prefer just a hint of ginger, feel free to reduce the amount. These shredded fermented carrots with ginger are perfect as a side dish, tossed into salads, or tucked into sandwiches and wraps.
Fermented Carrot Sticks with Ginger
These carrot sticks are delightfully crunchy and have a milder ginger kick. They’re a kid favorite and make a great probiotic snack or lunchbox side. The texture is slightly softer than raw carrots, which makes them easier for small children to enjoy.
Ingredients for these Fermented Carrots and Ginger
Carrots. This recipe uses a good amount of carrots! Choose fresh, sweet carrots, preferably organic for best flavor and nutrition.
Ginger. Use fresh, grated ginger for a warm, zesty kick.
Salt or brine. Salt is essential for lacto-fermentation. I like using Redmond Real Salt for its flavor and mineral content.
- For shredded carrots: mix salt directly into the carrots.
- For carrot sticks: make a brine using 30 grams of salt (about 5 teaspoons) per liter of filtered water.
Herbs or spices (optional). Add extra flavor with your favorite herbs of spices: garlic, black pepper, thyme, dill, or even red pepper flakes.
Tools you May Need
Vegetable peeler and knife.
Cheese grater or food processor (for shredded version).
Large mixing bowl (for shredded version).
Mason jars (pint or quart size).
Fermentation weights or clean small jars to hold carrots under the brine.
Fermentation lids or regular mason jar lids.
How to Make Fermented Carrots and Ginger
Shredded fermented carrots and ginger
Step 1: Peel and grate the carrots using a box grater or food processor. Grate them fine or coarse, depending on your texture preference.
Step 2: In a large bowl, mix shredded carrots with salt and grated ginger.
Step 3: Massage the mixture for a few minutes until liquid begins to release. You can also let it sit covered for up to 30 minutes to help draw out more brine. You should see a good amount of juice in the bowl.
Step 4: Pack the carrots tightly into a jar, pressing down to remove air pockets.
Step 5: Pour in the liquid from the carrots, or top off with extra brine if needed, until the carrots are fully submerged.
Step 6: Use fermentation weights or a small jar to keep the carrots pressed under the brine.
Step 7: Loosely close with a lid (or use a fermentation lid) and place the jar on a dish to catch any overflow. Burp the jar daily to release pressure and check that the carrots stay submerged. Add more brine if needed. Begin tasting after a few days. Full fermentation typically takes 1–2 weeks, depending on your room temperature and desired sourness.
Step 8: Once fermented to your liking, seal the jar with a tight lid and store in the refrigerator.
Fermented carrot sticks with ginger
Step 1: Make the brine: dissolve 30 grams (about 5 teaspoons) of salt in 1 liter (about 4 cups) of water. Warm half the water to help dissolve the salt, then combine with the rest and let cool to room temperature.
Step 2: Peel and cut the carrots into sticks that fit upright in your jar.
Step 3: Pack the carrot sticks tightly into the jar.
Step 4: Add grated ginger and any optional herbs or spices on top.
Step 5: Pour the cooled brine over the carrots until fully submerged. If the carrots are tightly packed, you may not need a weight.
Step 6: Close the jar loosely (or use a fermentation lid) and place on a dish to catch any overflow. Burp daily to release pressure and ensure the carrots stay submerged. Add more brine if needed. Taste after a few days; full fermentation usually takes 1–2 weeks.
Step 7: Once ready, seal the jar with a tight lid and store in the fridge.
If you try these fermented carrots with ginger, I’d love to hear from you! Drop a comment below and let me know which version you liked best. And if you enjoyed the recipe, don’t forget to leave a 5-star review!
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Why your Gut Health is Important and How to Improve it Naturally
The Benefits of Eating Collagen and Gelatin
Pear and Ginger Jello with Beef Gelatin
Bulgarian Yogurt in the Instant Pot Recipe
Printable Recipe Card
Fermented Carrots with Ginger Two-Way Recipe
Equipment
- Vegetable peeler and knife.
- Cheese grater or food processor (for shredded version).
- Large mixing bowl (for shredded version).
- Mason jars (pint or quart size).
- Fermentation weights or clean small jars to hold carrots under the brine.
- Fermentation lids or regular mason jar lids.
Ingredients
- 2 1/2 lbs (~1000 grams) fresh carrots peeled
- 1-2 tbsp grated ginger
- 2 tbsp sea salt for the shredded version
- 5 tsp sea salt in 1 liter filtered water for the brine for carrot sticks version
Instructions
Shredded fermented carrots and ginger
- Peel and grate the carrots using a box grater or food processor. Grate them fine or coarse, depending on your texture preference.
- In a large bowl, mix shredded carrots with salt and grated ginger.
- Massage the mixture for a few minutes until liquid begins to release. You can also let it sit covered for up to 30 minutes to help draw out more brine. You should see a good amount of juice in the bowl.
- Pack the carrots tightly into a jar, pressing down to remove air pockets.
- Pour in the liquid from the carrots, or top off with extra brine if needed, until the carrots are fully submerged.
- Use fermentation weights or a small jar to keep the carrots pressed under the brine.
- Loosely close with a lid (or use a fermentation lid) and place the jar on a dish to catch any overflow. Burp the jar daily to release pressure and check that the carrots stay submerged. Add more brine if needed. Begin tasting after a few days. Full fermentation typically takes 1–2 weeks, depending on your room temperature and desired sourness.
- Once fermented to your liking, seal the jar with a tight lid and store in the refrigerator.
Fermented carrot sticks with ginger
- Make the brine: dissolve 30 grams (about 5 teaspoons) of salt in 1 liter (about 4 cups) of water. Warm half the water to help dissolve the salt, then combine with the rest and let cool to room temperature.
- Peel and cut the carrots into sticks that fit upright in your jar.
- Pack the carrot sticks tightly into the jar.
- Add grated ginger and any optional herbs or spices on top.
- Pour the cooled brine over the carrots until fully submerged. If the carrots are tightly packed, you may not need a weight.
- Close the jar loosely (or use a fermentation lid) and place on a dish to catch any overflow. Burp daily to release pressure and ensure the carrots stay submerged. Add more brine if needed. Taste after a few days; full fermentation usually takes 1–2 weeks.
- Once ready, seal the jar with a tight lid and store in the fridge.
This sounds so delicious! I’m a fermentaholic and love to ferment everything. This is what I’ll be doing with my extra carrots this week. I love the ginger and carrot pairing. Awesome recipes, thanks for sharing!
I love trying new fermenting flavors! I’ve done just carrots and we love those, I’ll definitely try this out!