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Fermented carrots on a fork.

Fermented Ginger Carrots

An easy lacto-ferment that turns carrots into a healthy and delicious probiotic treat. Serve it as a side dish, or use it as a condiment.
5 from 6 votes
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Course: Condiment, Side Dish
Cuisine: American
Prep Time: 25 minutes
Fermenting Time: 3 days
Total Time: 3 days 25 minutes
Servings: 64 Tablespoons
Calories: 5kcal
Author: Carolyn Thomas


  • Mason Jar with Lid


  • 12 medium carrots about 2 1/2 pounds
  • 1 Tablespoon ginger minced
  • 1 Tablespoon sea salt 2 Tablespoons if omitting starter culture
  • 1/4 cup whey or another starter culture


  • Shred carrots using a food processor or cheese grater and place them into a large bowl.
  • Add 1 tablespoon of minced ginger.
  • Add 1/4 cup starter culture (see notes for options) and 1 tablespoon salt. If you don’t have a starter culture, add 2 tablespoons salt.
  • Stir well to distribute salt and ginger throughout the carrots.
  • Pound the carrots for about 10 minutes (much like you would when making sauerkraut) to release their juices.
  • Place a funnel into a quart-sized wide-mouth Mason jar and add carrots to the jar. Pack down the carrots tightly as you go to eliminate air pockets, the goal is a firmly packed jar of carrots.
  • Once your jar is full, add the remaining liquid from the bowl so your carrots are covered with liquid.
  • Place a fermenting weight, or a small 1/4 pint jar inside the quart jar to hold carrots under the liquid.
  • Add a lid, do not screw down airtight, and leave the jar out on the counter for three days.
  • After three days, taste the carrots to see if the flavors have developed to your liking. If not, continue to let ferment, tasting every 12 hours.
  • Once you’re happy with the flavor, transfer to cold storage (anything under 55 degrees F and above freezing). This could be a cool place in the pantry, a wine cooler, a root cellar, or for many of us, the refrigerator.



  • Double the salt if you're not using a starter culture.
  • A starter culture can be whey, or liquid from a previous ferment such as sauerkraut, fermented pickles, or even a previous batch of fermented carrots.
  • You don't have to pound carrots for ten minutes straight, but you will want a total of ten minutes of pounding time to ensure the carrots release enough juice to cover the ferment.
  • Be sure to save the fermenting liquid in the jar for your next batch!


Serving: 1Tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1911IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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