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
  • 1/2 cup cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 2 teaspoons Celtic sea salt
  • 4 tablespoons whey



  1. Mix all ingredients and pound with a wooden mallet to release juices. Alternatively, you can massage with your hands until the carrots release their juice.
  2. Place in a wide-mouth quart mason jar and press down firmly until juices cover the carrots. If necessary, add filtered water to cover carrots. Use a weight like a glass disk or a clean rock to keep carrots submerged in the liquid. Carrots should be at least 1 inch from top of jar to allow for expansion of the fermenting liquid. Fill a second jar if necessary, so as to not overfill.
  3. Cover tightly and leave at room temperature for 3 days before transferring to the refrigerator.


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Fermented Moroccan-spiced Carrots

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