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Fermented Moroccan-spiced Carrots

If you want to bring something distinctively different to your next potluck, these carrots will fill the bill. The small amount of lemon juice in the recipe does not interfere with the lacto-fermentation and it adds an extra zing. The flavor of the spices becomes more pronounced as the cultured vegetables age so be cautious about adding more spice than the recipe calls for.



  • 4 cups grated carrots, tightly packed
  • 2 cloves garlic, minced
  • ½ cup cilantro, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon sea salt



  1. Mix all ingredients and knead with clean hands or pound with a Cabbage Crusher to release juices.
  2. Transfer the mixture to a glass jar, pressing to submerge completely underneath the liquid. If necessary, use a fermentation weight to keep the vegetables under the liquid.
  3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  5. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.


Makes 1 quart.

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