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
  • 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. Add flavors to the jar, first, to keep them from floating. Then pack in carrots 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 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 sour kombucha, sauerkraut juice, cultured apple cider vinegar, or a purchased starter. Use 2 Tbsp of culture per quart jar.
  • I usually use a wide-mouth mason jar with a loosely tightened lid for my carrot sticks. But it’s fine to use a specialized fermentation jar, especially if you have issues with mold in your house.

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