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Lacto-fermented Grated Ginger Carrots

With their sweetness, carrots are a great vegetable to ferment. They take on the tang produced by lactic acid bacteria quite well and balance it out. With the addition of ginger, this recipe works well as a side dish or added to a salad.



  • 4 cups coarsely grated carrots
  • 1 tablespoon fresh grated ginger root
  • 1 tablespoon sea salt


  1. In a medium bowl, mix carrots, ginger, and sea salt. Knead with clean hands or use a Cabbage Crusher until there is enough liquid to cover.
  2. Transfer the mixture to a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or 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.


Ready for more fermented carrot recipes?



Grated carrots in white bowl topped with parsley sprig

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