Lacto Fermented Carrots (Easy Pickled Carrots)

If you’re looking to build your arsenal of stable pantry ingredients, fermented carrots are a great addition. They are an easy and delicious snack that stores well. Preserved pickled carrots are loaded with flavor and healthy probiotics.

Fermented Carrots use sea salt to form a natural brine that pickles the carrots. There’s no vinegar or special canning tools needed. The Lacto-fermentation process adds lovely tang and gut-healthy probiotics to the carrots.

I’m a huge fan of fermented vegetables (you might even say obsessed) and have made countless batches. The method to make this recipe is tried and proven. I’ve also created an online video course on fermented vegetables that covers additional recipes such as homemade pickles and sauerkraut.

Making preserved carrots is super simple and requires only about 5 minutes of prep time. This post will cover everything you need to know to become a vegetable preserving pro. First, let’s start with the basics.

What Is Lacto-Fermentation?

Lacto-Fermentation is the process of fermenting vegetables and other food items using lactic-acid producing bacteria. These bacteria break down the carbs and natural sugars in foods to acids and gas.

Salt is an easy way to lacto-ferment vegetables. It creates an acidic, low-oxygen environment that encourages the growth of friendly bacteria and probiotics. This creates a natural brine that flavors and preserves the vegetables.

Important Tips for Fermenting Carrots

Below are some key points for fermenting carrots. I’ll go into more detail on each of these.

• Use sea salt and filtered water to reduce additives and bad bacterias.
• Cut carrots into smaller pieces to create extra surface area for the good bacteria to grow on.
• Add ingredients such as bay leaves, garlic, and peppercorns to flavor the carrots.
• Store at room temperature during the fermentation process.
• Open the lid occasionally while fermenting to release gasses and pressure that builds.
• Store in the fridge to stop the fermentation process and extend the shelf life of the fermented carrots.
• Fermented carrots store in the fridge for 6 months, so double or triple the recipe to make a large batch if preferred.

What Type of Salt to Use for Fermenting?

Sea salt is best for fermenting. White, pink or gray is fine, just be sure the only ingredient is sea salt. Use fine salt to dissolve easer into the water.

Don’t use kosher salt or table salt as they can contain additives such as anti-caking agents that affect the fermentation process.

Use Filtered Water

Be sure to use bottled water or freshly filtered tap water. Unfiltered tap water can contain bacteria and other elements that can prevent the fermentation process.

Salt to Water Ratio for Fermenting

For every 2 cups of water, use 1-½ tablespoons of sea salt.

Peel and Slice the Carrots

Peel the carrots to create a smooth, clean surface for the bacteria to grow on. This helps reduce any dirt or germs that may be on the carrots. 

Cut into slices to create more surface area, which also helps with the fermentation process. Plus it makes snacking easier.

Is Fermenting Different Than Pickling?

Yes. Fermentation uses salt and natural bacterias to create a brine that preserves the vegetables. The brine has a tangy flavor that is similar to pickled vegetables.

Pickling uses vinegar, plus salt and sugar, to preserve the vegetables. Because this doesn’t create good bacteria or probiotics, picked vegetables must be stored in air-tight sterilized jars which requires boiling and canning.

To make the process easier, you can store pickled vegetables in the fridge, but the shelf life is shorter. A great example of this is my popular Refrigerated Pickled Beets.

How to Make Fermented Carrots

1. Wash and peel carrots. Cut into slices and set aside.
2. In a 32-ounce mason jar, stir together filtered water and sea salt until dissolved. Add carrots and remaining ingredients, making sure everything is submerged under the water. Hand-seal the metal lid.
3. Leave the jar on the counter away from direct sunlight for at least 5 days, and up to 2 weeks. Note: Open the lid every couple days the seal again to release the natural gasses that forms.
4. Ferment at room temp, away from sunlight for at least 5 days.
5. Once fermented, store in the fridge for up to 6 months.

Use Flavor Add-ins During the Fermentation Process

Add ingredients such as bay leaves, garlic, peppercorns, coriander seeds, crushed red pepper flakes, or fresh dill to flavor the carrots. The flavors will soak into the brine during the fermentation process.

Open the Lid to Release Gasses

Lacto-fermenting puts out natural gasses. Since the carrots are sealed during the fermentation process, it’s important to open the lid every couple of days to release pressure. Simply open for about 15 seconds, then re-seal.

How Long to Ferment Carrots

Ferment carrots at room temperature, away from direct sunlight, for at least 5–7 days. This allows enough time for the lactic acid to build and ferment the carrots. You can ferment up to 2 weeks to increase flavors and the probiotic counts.

Can I Ferment Other Vegetables?

The process is basically the same for any other vegetable. For example, you can ferment cucumbers, beets, bell peppers, cauliflower, celery or tomatoes. Note: The fermentation time varies depending on how starchy the vegetables are, so experiment with that.

Cabbage is used to create sauerkraut, and the process is different from other vegetables. Stay tuned for a full recipe on how to make this.

How to Store Once Fermented

Store the carrots sealed in the fridge to stop the fermentation process. The cold, dark environment helps to preserve the carrots longer.

How Long Can You Store Fermented Carrots?

After the fermentation process is complete, the carrots can be stored in the fridge for about 6 months. Because of this, you can double or triple the recipe to make a large batch.

More Vegetarian Recipes You Might Like

• Refrigerator Pickled Beets
• Homemade Cranberry Chutney
• Creamy Mashed Potatoes
• Fingerling Potato Salad
• Avocado Caprese Salad
• Honey Sriracha Coleslaw
• Baked Potato Wedges
• Steamed Artichokes

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5 from 4 votes

Lacto Fermented Carrots (Easy Pickled Carrots)

Lacto Fermented Carrots are an easy and delicious snack that stores well and is loaded with natural probiotics.

Course Snack

Cuisine American

Keyword Fermented Carrots, Lacto Fermented Carrots, Pickled Carrots, preserved carrots

Prep Time 5 minutes minutes

Fermenting 5 days days

Total Time 5 days days 5 minutes minutes

Calories 49kcal

Servings 4 cups

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

• ▢ 6–8 medium carrots
• ▢ 2 cups filtered water
• ▢ 1 ½ tablespoons sea salt, fine
• ▢ 4 bay leaves, dried
• ▢ 4 cloves garlic
• ▢ 1 tablespoon black peppercorns, unground

Instructions

• Wash and peel carrots. Cut into slices and set aside.
• In a 32-ounce mason jar, stir together with cold filtered water and sea salt until dissolved.
• Add carrots and remaining ingredients, making sure everything is submerged under the water. Hand-seal the metal lid.
• Leave the jar on the counter away from direct sunlight for at least 5 days, and up to 2 weeks.
• Note: open the lid every few days the seal again to release the natural gas that forms.
• Once fermented, store in the fridge for up to 6 months.

Notes

• Use sea salt and filtered water to reduce additives and bad bacterias.
• Cut carrots into smaller pieces to create extra surface area for the good bacteria to grow on.
• Add ingredients such as bay leaves, garlic, and peppercorns to flavor the carrots.
• Store at room temperature during the fermentation process.
• Open the lid occasionally while fermenting to release gasses and pressure that builds.
• Store in the fridge to stop the fermentation process and extend the shelf life of the fermented carrots.
• Fermented carrots store in the fridge for 6 months, so double or triple the recipe to make a large batch if preferred.

Nutrition Facts

Lacto Fermented Carrots (Easy Pickled Carrots)

Amount Per Serving (0.125 cup)

Calories 49 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2686mg117%

Potassium 338mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 4g4%

Protein 1g2%

Vitamin A 15300IU306%

Vitamin C 6mg7%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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