Fermented Carrots with Ginger Two-Way Recipe
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.
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.
Notes
You can add extra flavor with your favorite herbs of spices: garlic, black pepper, thyme, dill, or even red pepper flakes.
Use shredded fermented carrots as a side dish and in salads, or even sandwiches and wraps. Fermented carrot sticks make a delicious healthy snack that kids will love, or can be served as a crunchy side dish.