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.

Carrots are also popular with children, and grating them brings out the fun side, since it looks a bit like coleslaw. The ginger in this recipe is wonderfully reminiscent of a carrot and ginger soup, but with its refreshing tang, it serves up well alongside your favorite protein or as an addition to a salad.

With just a few simple ingredients, this ferment couldn’t get much easier.



  • 4 cups grated carrots
  • 1 tablespoon fresh grated ginger root
  • 1 tablespoon sea salt ( 2 tablespoons if not using whey)
  • 4 tablespoons whey (optional)

  1. Grate carrots using the larger hole setting on a box grater or  food processor. 
  2. In a medium-sized bowl, mix grated carrots, grated ginger, sea salt, and whey. Once all ingredients are evenly distributed, move them to a quart-sized canning jar or other fermenting vessel.
  3. Press mixture down tightly into vessel with either a wooden utensil or clean hands. Pack them down tightly enough that the liquid brine covers the shredded carrots completely.
  4. Seal with a lid and ferment at a cool room temperature, 60° to 70°F, for 5 to 10 days or until bubbly and tangy to your liking.
  5. Move jar to cold storage.


Ready for more fermented carrot recipes?  



Grated Carrots

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