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Fermented Carrots

Did you know you can easily make a fermented food that gives a powerful immune-boosting punch?  Some studies have shown that just a 1/4 cup of fermented foods produce more good bacteria than the most expensive probiotic on the market.  And you can do this for just a few dollars!

These fermentation recipes are great because the sweetness of the carrots helps to  balance out the sourness of a fermented food.  That makes carrots a great starter food for those hoping to introduce them to your children, or even to adults!

See our video here on the details of how to do a proper fermenting process here.

Here are two recipes you can use for fermenting carrots.  You will be amazed at how easy this is to do!


  • 1 bag of carrots (homegrown or a local farmer's market will be the best bet for flavor and nutrition)

  • 1/2 tsp dill

  • 1 or 2 scoops of stevia (optional, to taste)

  • 1 or 2 cloves of garlic (also optional)

  • 4 Tbs. whey (See our information on YouTube here on where to get whey)

  • 1 Tbs. Celtic Sea Salt (or any REAL salt.  Avoid table salt or salt with iodine added)

  • 1 or 2 cups of water.


  1. Wash carrots well and cut into small carrot sticks as you would for a veggie tray.

  2. Fill quart size jar with carrots, packing in as many as you can for a tight fit.

  3. Start with 1 cup of water and all the other ingredients stirred into it.

  4. Add the 1 cup of water to the jar of carrots.  Add more water if needed to keep the liquid higher than the carrots.  It is important when fermenting, that the carrots stay below the water line and completely submerged.

  5. Cover with a lid that is not air tight, you want the bubbles that come as part of the fermenting process to be able to escape.

  6. Let this sit on your counter or in a slightly warm place for up to 5 days.  After this time they are ready to eat and can be stored in the refrigerator for a very long time!

​FERMENTED CARROT SLICES  (See our video here for a walk through of this recipe!)

This recipe is great if you do not have access to whey or another starter culture - you only need salt!

  • 6-8 carrots, washed and sliced.

  • 1 quart of warm water

  • 2 Tbs. salt


  1. Pack all carrot slices into a mason jar.  If you are using a wide-mouth jar, it is helpful to also have a 1/2 pint jelly jar to use to keep the carrots under the water line.  See our video for details.  If you are using a small mouth mason jar, you can use a piece of cabbage to smash down the carrots and hold them under the water - this method works well too.

  2. Dissolve the salt in the warm (not hot) water.

  3. Pour the salt/water mixture into the carrots.  Leave enough space to be able to take the small 1/2 pint jar and press it down into the larger mason jar, holding all the carrots under the liquid.

  4. Use a lid, not tightened, to hold the jar in and keep out any contaminants

  5. Leave this to sit on your counter for 3-5 days.  Taste carrots and when the taste (level of fermentation) is what you prefer, move the jar to the refrigerator.  

These are great on salads or just for snacking!


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