These easy fermented carrots can be made with or without the spices. Once fermented, they last for months and can be used to stir into potato salad, soups, or served alongside your lunchtime sandwich.
Got lots of carrots to preserve? Here’s how I freeze carrots.
We have a couple of favorite things to ferment around here. It seems like there’s always a jar of sauerkraut on the countertop. But fermented carrots are new for me. For fun, I decided to add garam masala spice to the shredded carrots. If you like the flavor of garam masala, you’ll love these! I’ve been using these flavorful carrots to rev up recipes. I added some to a coleslaw recipe for guests and everyone loved it. My son stirs them into hot broth, making kind of an instant soup. And of course, you can add a spoonful to your dinner salad.
How to ferment carrots
Whether you grow your own carrots (I used a combination of rainbow carrots, as you can see) or pick them up from the farmers market, you’ll start by washing and then shredding the carrots. There’s no need to peel them, but you can if that’s your preference. You’ll mix the carrots with salt and garam masala (though the spices are optional) then pack them into a jar until they are covered in their own juices.
It’s a simple thing, but it’s essential that the food you’re fermenting remain completely submerged under the brine.
Allowing the carrots to sit at room temperature creates lactic acid and the probiotics that make fermented foods so good for us. Depending on the temperature, it will take a week or so for a finished product. The only thing you need to do during the fermenting process, though, is burp the jar. That means you’ll unscrew the lid to allow the gasses to release.
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When the fermented carrots have taken on a nice tang, put the jar in the refrigerator and use them as desired.
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- 4 cups carrots, shredded
- 1 tablespoon sea salt
- 1 to 3 teaspoons garam masala, (optional)
- Shred carrots by hand or with a food processor.
- Combine shredded carrots, salt, and garam masala in a bowl and mix thoroughly.
- Transfer mixture to a quart-sized jar. Use the end of a dowel or wooden spoon to mash the carrots into the jar, pushing them down until they’re covered by juices. It will not look like you have much juice. When you smash the carrots down into the jar, you’ll be surprised.
- Place one or two glass weights on top of the carrots. If they are not entirely covered by juices, top them off with a bit of filtered water. It’s essential that the carrots are completely submerged.
- If you have a fermenting lid, use that to cover the jar. If not, you have two options. Cover the jar with a tightly woven piece of cloth and a rubber band (cheesecloth is not a good option here), or screw on a regular jar lid. If you opt for the jar lid, you'll need to loosen it daily to release any gasses that build up.
Fermenting the carrots
- Let sit at room temperature for a several days or a week, then refrigerate.
Use less garam masala if you plan to eat these fermented carrots straight from the jar. If you'd like to have these on hand for adding to salads and other recipes, use the larger amount.
This recipe does not require that you use mason jars. Any recycled jar will do.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 14Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 458mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g