Fermented Carrot Sticks

How to make salt-brine fermented carrot sticks

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I love fermented carrot sticks because they are a quick, easy and delicious snack. The perfect use for those bitter winter storage carrots. The brine can be reused to make several batches, making it even easier to enjoy probiotic carrot sticks. See the section above for details on flavoring carrot sticks and reusing the brine.


Units Scale
  • 2 cups of water (chlorine-free, enough to cover)
  • 3 tsp non-iodized salt
  • 4 to 6 large carrots
  • Vegetable starter (optional, see notes)
  • Flavors (see section above)


  1. Mix the salt and 1 cup of water in a quart-sized jar to make a brine.
  2. Wash and cut the carrots into sticks. It’s not necessary to peel them, however, feel free if the skin is particularly rough.
  3. Pack the carrots into a quart jar, making sure that the carrots are 1-inch (2.5 cm) below the top. Try to pack the carrots in tightly, or use a weight to keep them from floating above the brine.
  4. Add flavors to the jar, along with the culture (if you are using it.) Then add enough water to completely submerge the carrots. Be sure to leave a bit of head room for bubbling. Be sure to use a jar that will allow gas to escape during the ferment. See notes for details.
  5. Place the carrots in a dark, room temperature location (a kitchen cupboard is perfect). Let them ferment for 3 to 7 days. After three days the carrots will be deliciously fermented, but still crisp. They will continue to soften the longer they ferment.
  6. Store in the refrigerator and enjoy within 1 month.


  • Organic, field-grown carrots can ferment without a starter. However, starters are a great way to boost the ferment and add flavor. Starter options include whey, sour kombucha, sauerkraut juice, cultured apple cider vinegar, or a purchased starter. Use 2 Tbsp of culture per quart jar.
  • I often ferment in fido jars or mason jars with a loosely tightened lids.

Keywords: flavour, vegan, gluten free, paleo, keto, whole 30, healthy, pickled, snacks, school snacks, fall, winter