Fermented vegetables are one of the easiest (and tastiest!) ways to increase your daily probiotic intake without popping a pill. When you ferment carrots, you’re not just preserving them — you’re transforming them into a gut-healing, enzyme-rich, immune-supporting superfood.
💡 Why Ferment Carrots?
- Boosts beneficial bacteria (probiotics) for improved digestion
- Increases vitamin and enzyme availability in the food
- Reduces sugar content while enhancing natural flavor
- Improves immune function by supporting your microbiome
- Naturally preserves carrots for weeks or months
- And… they taste delicious — tangy, crunchy, and full of flavor!
🫙 What You’ll Need:
- Carrots, chopped into chip-sized pieces (other veggies work too)
- 2 cups of filtered water
- 1 ½ tablespoons of coarse sea salt (no anti-caking agents)
- A glass jar with a lid
- Optional spices/herbs: peppercorns, dill, garlic, bay leaf, basil, etc.
🧂 Instructions:
- Pack the Jar:
Place carrots vertically in the jar along with any herbs or spices. Pack them in tightly — this helps them stay submerged. - Make the Brine:
Stir salt into the filtered water until completely dissolved. - Add the Brine:
Pour the salt water over the carrots until it covers them completely, leaving about ½ inch of space at the top. - Submerge:
Make sure all carrots are fully submerged in the brine. This prevents mold and encourages healthy fermentation. - Seal and Store:
Close the lid tightly and place the jar in a dark or shaded room at room temperature. Avoid direct sunlight. - Watch the Magic:
Around Day 2, you may notice small bubbles forming — this is a good sign! It means fermentation is underway. - Burp the Jar:
Starting on Day 2, loosen the lid once or twice daily over the sink to release built-up gas (this prevents overflow). - Taste Test:
Begin tasting on Day 4. Carrots are usually ready between Days 4–10 depending on your desired tanginess. - Refrigerate:
Once they taste perfect to you, move the jar to the fridge. They’ll continue to slowly ferment and stay good for up to 2 months.
🥗 How to Enjoy:
- As a side dish with meals
- On salads or grain bowls
- Paired with hummus or dip
- Added to lunch boxes or snack plates
🧠 Bonus tip: Ferment other veggies like cauliflower, radishes, or green beans using this same method!
