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Southwestern Lacto-fermented Carrot Sticks

Why not spice up your cultured vegetables a bit? If you’ve ever made lacto-fermented carrot sticks, you know how easy and tasty they can be. In this recipe you’ll get the same quick and easy vegetable ferment with a spicy southwestern twist.


  • 1-1½ pounds carrots
  • 1 quart water
  • 1 tablespoon sea salt
  • 3 garlic cloves, peeled
  • Two handfuls of fresh cilantro leaves
  • ½ teaspoon cumin seeds


  1. Make a brine by dissolving salt in 1 quart water. Set aside.
  2. Cut carrots into sticks that will fit into a quart jar.
  3. Place garlic cloves, cumin seeds, and a handful of cilantro in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1½-2 inches headspace. Add another handful of cilantro.
  4. Pour the brine over the carrot sticks and cilantro, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. 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.
  6. 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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