Fermented Carrots

I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result.



  • 1.5 kg grated carrots
  • 1 medium head of garlic
  • fresh ginger 5-7 cm piece
  • 1 chili pepper
  • 2 long sweet red peppers
  • 2 cloves
  • 27 g sea salt



  • grate peeled carrots
  • add finely sliced 1 sweet red pepper
  •  put another sweet red pepper, peeled and finely grated ginger, chili pepper and garlic in food processor and make a fine paste
  •  add salt to grated carrots, massage carrots with your hands until juices appear
  • add garlic and ginger paste, cloves and mix it
  • Press the mixture together until covered with juices. If not enough liquid, add brine (2% sea salt solution, 20 g in 1 litre of water)
  • put a plate to keep carrots under juices and put weight on the plate


I used glass container, so I had to cover it, to protect from light. Fermentation started instantly and because it was very warm time, carrots were ready to eat after 3 days. Fermented carrots tasted as nearly fresh carrots with very pleasant spiciness and heat in them. We use fermented carrots as a side salad with meat and chicken dishes.


I also like it on my sandwiches, and on its own as a snack.


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