Fermented Carrots

How to make fermented carrots for a probiotic and healthy snack

I love fermented carrot sticks because they are a great way to get a daily dose of probiotics. It is really easy to make a jarful of pickled carrots for a quick, easy and delicious snack. Try all five flavour options (see section above.)


  • 6 large carrots
  • 2 cups of water (chlorine free)
  • 2 tsp salt
  • 1 tbsp culture (optional – see notes)
  • Flavours (see section above)


  1. Wash and cut the carrots into sticks.
  2. Pack the carrots into a quart jar, making sure that the carrots are 1″ below the top. Try to pack the carrots in tightly so they won’t float.
  3. Mix the salt into the water to make a brine.
  4. Add flavours to the jar, along with the culture (if you are using it.) Then cover the carrots with the brine. If the carrots are floating, then use a weight to keep them below the brine.
  5. Leave the carrots to ferment for 3 days in a dark location (a kitchen cupboard is perfect.) After three days the carrots will be deliciously fermented, but still crisp.
  6. Store in the refrigerator and enjoy within 1 month.


  • Organic, field-grown carrots can ferment without a starter… however, it’s always a bit risky, as it relies on free-range lactic bacteria. Other options for starters include: milk kefir whey, sour kombucha, sauerkraut juice or a purchased starter (affiliate link.)
  • I usually ferment in a fido. You could also use a mason jar with a smaller jar as a weight.

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