Lacto-fermented Carrot and Parsnip Pickles



Many people are not familiar with the wonderful parsnip. This root vegetable is similar in flavor to a carrot, but with a stronger flavor, and often a woodier texture. It has a bright, almost lemony tang to it, making it a good addition to stews.

Parsnips are great in winter dishes, but also make a tasty fermented pickle. When combined with carrots and ginger, as in this recipe, their sweetness plays off the lactic acid bite of the fermented brine and they are quite refreshing.


  • About 1 pound parsnips
  • About 1 pound carrots
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons sea salt
  • Water, as needed


  1. Wash parsnips and carrots well. Remove tops and cut lengthwise into small sticks. Cutting the sticks tall enough to fill jar 1-1/2 inches below the rim is helpful for even packing.
  2. Place grated ginger and red pepper flakes in the bottom of a quart jar. Place parsnip and carrot sticks atop ginger and red pepper flakes, trying to line them up and pack them in as evenly as possible. Leave 1 inch of headspace at the top of the jar.
  3. Make a brine of 2 cups water to 2 tablespoons sea salt. Stir to dissolve salt as well as possible and pour over vegetables, leaving 1 inch of headspace. Add more water, as needed. There is no need to add more salt.
  4. Place the lid on the jar and add the airlock, if using. Allow to ferment at room temperature for 5 to 10 days. If you are not using an airlock, be sure to burp the jars daily to release pent-up gases.

Once the initial fermentation period is over, and the carrots and parsnips are tangy enough to your taste, move them to cold storage.



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Carrots and Parsnips

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