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Zangy Fermented Carrots


  • 1 pound whole carrots
  • 1 finger length ginger root
  • 4 cloves garlic
  • 1 small to medium onion
  • 1 jalapeńo or red pepper flakes, optional
  • 2 tablespoons Fine Ground Celtic Sea Salt®
  • Distilled water



  1. Mix 2 tablespoons salt with distilled water, 4 cups, in mason jar (this jar is just for the brine, put your vegetables in a separate mason jar).
  2. Finely slice your onion, layer bottom of jar with onion.
  3. Finely slice your jalapeño, if you like spicy, add jalapeño or red pepper flakes to jar (optional).
  4. Peel and leave whole garlic cloves at bottom of jar.
  5. Cut your carrots length wise, and then in half, so they look like a bigger version of matchsticks. Pack the jar until full, I pack it vertically, gives more space. (You will be just putting the carrots on top of all of your other vegetables).
  6. Peel and cut your ginger length-wise, so it looks like matchsticks, just a smaller version of the carrots.
  7. Optional: have some leftover carrot matchsticks? You can use them to make a small bridge to keep your vegetables under the brine. If doing this, make sure your bridge is under the brine, you cannot make it above the brine.
  8. Pour your salt brine over top of your vegetables, brine should be at least 1 inch above your carrots to prevent mold. Let sit in a dark area, at room temperature for 1-2 weeks to ferment.
  9. Refrigerate after done fermenting. Makes a great snack or side dish. Will sometimes be bubbly, which is good and means the probiotics are naturally doing their job.
  10. Carrots can form yeast on top of the brine that looks bubbly and white while fermenting, this is normal!! However, if forms a green or fuzzy mold, or slimy, then you must throw it away. Remember: when in doubt, throw it out!

~ Makes 8 servings.

Recipe created by Nicole Martin-Myers from Virginia.