Delicious and easy Probiotic Fermented Carrots. Cultured and fermented foods are rich in probiotics, which are essential to gut health and proper immune function. Of all the fermented foods I’ve made, these carrots are one of the fastest and best tasting, plus they’re 75% cheaper than store bought!
Benefits of Probiotic Rich Lacto-Fermented Foods
Most of us know that we should be eating probiotic rich foods daily.
Research on gut health has exploded in recent years, linking probiotics to health benefits in more chronic conditions than ever before – depression, anxiety, eczema, food allergies, autism spectrum disorders, and obesity, not to mention the whole array of GI disturbances like chronic constipation, bloating, and diarrhea, just to name a few.
My family has eaten yogurt and taken high potency probiotic supplements for years, and I still do rely on them and recommend them to provide a consistent daily dose of beneficial bacteria.
But last year my family and I began adding new-to-us cultured and lacto-fermented foods into our diets for an added boost of probiotics and the fibers that feed them. Foods like kefir, kombucha, traditionally prepared sourdough, and lacto-fermented vegetables are now staples in our home, and we’re loving it! The kids especially love grabbing these fermented carrots for a quick snack!
How to Make Fermented Carrots
- Heat the water and sea salt in a small sauce pan, stirring occasionally, until salt dissolves.
- Meanwhile, divide peeled and sliced carrots evenly between the two Mason jars – pack them tightly so they can’t easily move around.
- Place bay leaf, garlic (and any other seasonings) into the jars.
- Pour salt water into each jar to cover the tops of the carrots, but leaving at least 1/2″ of space between the water surface and the top of the jar. (Discard any additional salt water)
- Place the lids on the jars and store in a warm area of the kitchen for 3-7 days, “burping” (opening the lid to allow gas to escape) daily.
Cheap and Easy Probiotic Fermented Carrots
The only problem with truly lacto-fermented foods is that they’re really hard to find at most grocery stores and, when you can find them (check the refrigerated section!), they’re crazy expensive…like between $7 and $10 per jar!
Fortunately, making them at home is super easy and is around 75% cheaper than store bought!
This recipe costs $2 or less, only takes 15-20 minutes to prep, and they ferment faster than other veggies, which I’m assuming is due to their natural sugar content that speeds the lacto-fermentation process. Plus, it’s so much fun to watch them bubble as they ferment!
How Long Should I Leave Fermented Carrots for?
I recommend leaving the carrots for 3-5 days before eating. The flavor will continue to develop after that, but I really prefer the flavor at the 3-5 day mark. Once they’re finished fermenting, they’ll also store really well in the fridge for weeks!
Serving Suggestions
These fermented carrots are a great addition to salad and sandwiches or can be served with dips or as part of a delicious cheeseboard with fruit, preserves, olives and crackers.
Other Variations You Should Try
The great thing about this recipe is that it’s so easy to adapt with different flavors so why not try experimenting! Other seasonings that would work really well are fresh ginger, turmeric, chili peppers, peppercorns, and dill or other fresh herbs.
Top Tips and Helpful Info
- Make sure to open the jars occasionally during the first 3 days to let the gas escape.
- I like to smash the garlic with the back of a knife so it’s split slightly but still whole. It gives a much stronger garlic flavor which I love but if you prefer you can add the garlic whole as it is for a more mellow flavor.
- Place the jars in a warm area but not hot and not in direct heat.
- After 3-5 days you can store the carrots in the fridge for several weeks.
- These are great for gifting – tie the jars with a pretty ribbon and and give them out to your foodie friends!
Easy Probiotic Fermented Carrots
Ingredients
- 1 1/2 pound carrots peeled and sliced (length should be about 3/4 the height of a pint size mason jar)
- 2 cups water
- 1 1/2 tsp sea salt
- 2 large cloves garlic peeled and partially smashed (I lay it on the cutting board and give it one good whack with the back of the knife so the clove is still intact but the inside is partially exposed)
- 2 bay leaves these are said to help fermented veggies maintain some of their crisp
- other optional ingredients: dill ginger, or other fresh herbs/spices
Supplies
- 2 pint sized Mason jars
Instructions
- Heat the water and sea salt in a small sauce pan, stirring occasionally, until salt dissolves.
- Meanwhile, divide peeled and sliced carrots evenly between the two Mason jars - pack them tightly so they can't easily move around.
- Place bay leaf, garlic (and any other seasonings) into the jars.
- Pour salt water into each jar to cover the tops of the carrots, but leaving at least 1/2" of space between the water surface and the top of the jar. (Discard any additional salt water)
- Place the lids on the jars and store in a warm area of the kitchen for 3-7 days, "burping" (opening the lid to allow gas to escape) daily.
- We like the flavor after just 3-5 days, but you can adjust the time to your liking.
- Store fermented carrots in the fridge (no need to burp once fermentation is complete).
Notes
- Make sure to open the jars over the first 3 days to let the gas escape.
- I like to smash the garlic with the back of a knife so it's split slightly but still whole. It gives a much stronger garlic flavor which I love but if you prefer you can add the garlic whole as it is for a more mellow flavor.
- Place the jars in a warm area but not hot and not in direct heat.
- After 3-5 days you can store the carrots in the fridge for up to one year.
I was so happy to find this recipe. There was a store in my area that carried them, but they were not always available. And they were very expensive. It is really easy to make them at home. I do put dill in mine rather than the bay leaf because dill grows as a volunteer in my garden, and it is what was in the jars I used to buy at the store. This recipe works really well for me during the warmer months, although I have a little trouble getting the fermentation going during the dead of winter. I… Read more »
Hi Pat,
Glad you enjoyed the recipe. I have put a small desk lamp on my kitchen counter to help speed fermentation in cooler weather, just in case that helps!
I love these kinds of recipes and I am definitely willing to try out different types when I get the chance! thank you so much for sharing this recipe, I can’t wait to try this out.
Wow! What a creative way to use and make fermented foods. These came out great and my family loved them.
This is just such a wonderful and gut healthy way to eat and preserve carrots. I am definitely printing this recipe!
My family and I loved these fermented carrots! What a fun and easy way to add in probiotics!
I made your carrots and my wife who normally never eats a carrot loved them!!
Yay!
I love quick pickled carrots, and I’m very interested in trying to ferment them like this. They sound not just healthy but so delicious!
I love carrots a lot and I am so happy knowing to ferment them. I will definitely be making this, thanks for sharing your recipe.
Fermenting carrots is new to me and really easy to do.
I can’t get over the cost efficiency of fermenting your own carrots! It’s so easy to do!! Thanks for this!