Say Goodbye to Plain Ol’ Carrot Sticks and say Hello to these Snappy, Probiotic-rich Beauties
These carrots get a healthy boost of gut-friendly probiotics with just a little salt, water and time.
Fermented foods are all the rage right now. And for good reason! They’re delicious and packed with gut-friendly lactobacillus bacteria that can boost your immune system, improve your digestion and may even help you curb cravings and lose weight. Wow! A superfood, indeed.
Fermented foods are just what they sound like – fermented. Through the process of adding salted water to fresh vegetables, the lactic acid bacteria that is normally present on the surface of food (and also naturally found on our skin and in our gastrointestinal and urinary and reproductive tracts) is allowed to multiply and flourish creating an acidic environment that prevents spoilage.
Keeping the vegetables below the brine (or salted water) creates an anaerobic environment that lactic acid bacteria love. This also means that potentially harmful or pathogenic bacteria, many of which need air to survive, essentially get crowded out and thus preserves the vegetables rather than allowing them to simply rot.
Lactofermentation, as it’s commonly referred to, does not require the use of any lactose or dairy products though whey form leftover from cheese or yogurt making can be used as a starter culture to get things going a little faster. I prefer to use just salt for the sake of simplicity and the fact that I have a sensitivity to whey protein.
If you like pickles, you’re going to love these
As an avid fermented food consumer and producer, and a Registered Dietitian Nutritionist specializing in digestive disorders, I routinely recommend fermented foods to be on every plate at every meal. Many people love sauerkraut or kimchi (spicy fermented Chinese cabbage) and are happy to add these lively, bubbly foods to their diets but some people aren’t quite as excited about cabbage. For those people I always suggest starting with these fermented carrots with dill and garlic. They’ve got the sweetness and crunch of a carrot and the tang and sour of a great dill pickle. Plus, they’re easy to make at home with just 5 ingredients.
And you can make some too!
Roll up your sleeves and gather your supplies. I’m about to make you a fermentista* too and save you a load of cash by making your own fermented carrots with dill at home (because fermented foods are an artisanal product and can be quite pricey when you start eating them regularly. Which you should be for your health’s sake!)
*a term meaning “one who ferments”, a term that I was introduced to by this great book.
Gather your supplies:
What you’ll need
- 1 lb. fresh carrots, with ends trimmed. Peeled if they are less than market-fresh or have a thick, bitter peel
- 1 quart-size mason jar or other jar, with lid
- Garlic, 3 large cloves peeled and smashed
- Fresh or dried dill (or other herbs such as thyme, rosemary, sage or marjoram)
- Unrefined sea salt
- Filtered water
Prepare your carrots: Trim the ends of the carrots, wash under cool running water (no soaps or produces washes) and peel if needed. Slice carrots into thin sticks, keeping them all about the same size and thickness
Fermentista Tip: Stand a carrot stick up inside your jar to determine how long your sticks should be cut in order to give you 2 inches of ‘headspace’ (i.e. the amount of room between the top of the food and the top of the jar). Then cut to size and use this as your ‘ruler’ as you cut the rest. In carpentry we say “Measure twice, cut once” but here it’s “Measure once, cut many times”.
Add salt and flavorings: Pour 1 tablespoon of unrefined, non-iodized sea salt into the bottom of the quart jar. Add smashed garlic and dill or any other flavorings you like. I particularly like fresh rosemary and thyme but lemon and ginger (used in place of the garlic) is a refreshing variation that goes great with Asian-inspired dishes or salads.
Pack them in tightly: I like to lay the jar on it’s side and carefully place the carrot sticks inside, packing them in as tightly as possible so that when the brine is added they won’t float to the top. Alternating the thick and thin ends of the carrot sticks helps you really pack them in there.
Add water: Add filtered water to within 1 inch of the top of jar, this would be the little lip just below the threads that catch the lid when you screw it on.
Filtered, non-chlorinated water is a must here because you don’t want to kill off any of the naturally present bacteria with the chlorine in the water. If you don’t have a filter on your tap or fridge water dispenser that removes chlorine, purchase bottled spring water (not distilled).
You’re almost done!
Now put on the lid and tighten it just barely. Less than “fingertip” tight. You really just want the lid to be held in place, not tightened down. As the lactic acid bacteria present on the vegetables start to multiply and consume the sugars in the garlic and carrots, they’ll start to produce carbon dioxide. You may start to see the tiny bubbles and hear a little fizzing after 1-2 days of sitting on the counter at room temperature. How exciting! They’re truly alive!
Place the jar inside of glass baking dish (in case it bubbles over) and set the jar on the counter out of direct sunlight. Don’t be tempted to place it in a closet or pantry where you may forget to check on it. As you learn to ferment it’s helpful to check in daily to observe the small changes in color, activity, smell and taste.
But is it safe to leave them at room temperature?
You may be wondering if it’s okay to just leave these out on the counter for the better part of the week and I’m here to say that not only is it safe, it’s totally necessary for the fermentation to happen. Lactic acid bacteria thrive in a temperature range of 60-70°F (15-20°C). Lower than that and they can’t really get started. Higher than that, they’ll multiply more rapidly which means you’ll need to keep a closer eye on your jar because your carrots will be done sooner.
Fizz and scum: When to worry
Fizz and scum are a normal part of fermentation as both bacteria and yeast are hard at work preserving your vegetables. After just 24 hours you’ll notice that the water has turned cloudy and you may even see some tiny bubbles rising to the surface. After 2-3 days, depending on how warm your kitchen is, if you remove the lid you’ll probably see some white scum. This is completely harmless and normal. By days 3-4 you’ll also notice a slight sour or acidic smell. Not vinegar-y, just slightly sour. Now do a taste test by using a clean stainless steel utensil (not aluminum) to remove a carrot stick from the jar. If it’s pleasingly sour and tangy to you and you like the amount of crunch, then it’s ready. If you prefer them tangier and less crunchy, replace the lid and check again the following day.
When you find your ‘bliss’ point of sour/tangy/crunchy then tightly cap with the lid and store in the fridge for up to 6 months. They will continue to ferment albeit at a much slower rate so be careful when removing the lid on a jar that’s been stored awhile so that it doesn’t spray all over.
If see red or pink mold, black scum or the smell is unmistakably putrid and you have a slimy brine then it’s time to pull the plug and toss your carrots. This is a sign that something went wrong and your carrots have spoiled. But fear not, in all of my years of fermenting I’ve had only a handful of ferments go bad and it’s never been a jar of carrots.
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Fermented Dilly Carrots
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 quart 1x
- Cuisine: Fermented Foods

Ingredients
- 1 lb. carrots, peeled and cut into sticks of similar size (or enough to tightly pack the jar)
- 1 Tbsp. unrefined, non-iodized fine sea salt
- ½ tsp. dried dill or 1 sprig fresh dill
- 3 cloves garlic, peeled and smashed
- Filtered water
Instructions
- Place the garlic, dill and salt into a quart-size mason jar.
- Pack carrot sticks, standing on end, into the jar as tightly as you can. This will prevent them from floating up the surface which increases your risk for spoilage. You want to keep them covered with liquid at all times during fermentation.
- Fill jar to within one inch of the top with filtered water, screw on the lid tightly and shake gently to mix.
- Remove the lid to check that all of your carrots are still submerged, then screw the lid back onto the jar very loosely and allow the jar to sit at room temperature (70 degrees F) for 3-5 days; try them at 3 days and see if you like their texture and sourness. If not, let them go another day and check again tomorrow and possibly the next. If your kitchen is warm (75-85 degrees F), you may only need to ferment the carrots for 3 days so keep an eye on them.
- Once you find your “bliss point” of crunch and sour, screw the lid on tightly and store in the refrigerator for up to 6 months.
Notes
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Nutrition
- Serving Size: 3 carrots
- Calories: 10
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
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Are you new to fermenting or an old pro? We’d love to hear what you think, if you’re ready to give it a try or what you’ve got bubbling on your counter right now. Leave us a comment – we love hearing from you!
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Anne Huitt says
These look delish! Can’t wait to try them.
Jessica Beacom says
Let us know what you think of them and we’d love to hear what creative twists you might take in them.
Crystal says
Looks like a great recipe Jessica! I’ll have to try it soon. I do have a question for you though…
I shredded carrots and ginger and placed them submerged in a brine solution. Today is day 5 of fermentation. It smells and tastes fine; however, the brine solution is very slightly slimy. It’s still thin in consistency. I’ve read many things: throw it, eat it (a number of people have), or it may go away with longer fermentation.
Do you have any experience with this issue?
Thanks!
Jessica Beacom says
Hi Crystal! Great question. If you don’t have any visible pink mold or an obvious smell of putrefaction (rotting) then I’d say it’s fine and likely due to the fact that the carrots were shredded (which increases surface area) and higher sugar veggies can get a little slimy and still be deliciously safe to eat. This happens a lot with beets so I often ferment mine 50:50 with shredded cabbage to keep the slime factor down (and to keep the sugars from converting to ethanol or alcohol). Hope that helps!!
Crystal says
Thanks so much!!
Happy fermenting!
Janelle says
Can I make a bunch of these and leave them on shelf with other canned goods or does it need to be refrigerated. I have a garden full of carrots!
Thanks
Janelle
Jessica Beacom says
Hi Janelle,
Because the carrots are fermented (and therefore teeming with live bacteria) you do need to keep these carrots under refrigeration. However, they will last a good 6 months or more in the fridge so if you have room to store them then don’t be afraid to make several batches.
Hope that helps!
Dave says
Awesome, I was blown away by the taste. Garlic was very strong but for me no problem. Today Ill tone the garlic down a bit. Thanks
★★★★★
Jessica Beacom says
Hey Dave!
That’s great to hear that you loved them. Depending on the size and freshness your garlic they can be a little garlicky – but sounds like you have a plan for dialing it to suit your taste.
Happy Fermenting!
Lili says
I am fermenting carrots for the first time. I followed your directions, used Himalayan pink salt and covered my jars with a coffee filter with the lid rim around it to keep it in place. I opened the jars for the first time on the 7th day and all 3 jars were filled with white scum at the time. One had a bit of black mold on it and the other 2 had white bubbly scum with what looked like carrot juice in it. None of them smelled bad but they all looked terrible. Should I throw them all out?
Where did I go wrong? I have pictures, if you’d like to see. Your help would be greatly appreciated. Thank you.
Jessica Beacom says
Hi Lili,
I’m sorry to hear that your first batch didn’t turn out as well as you’d have liked. I’m guessing that they fermented too long. The temperature of the room plays a big part in how long each batch takes to ferment.
Some white scum is normal (looks kind of like ‘froth’) but black mold is less than desirable. Some sources will tell you any amount of mold is bad and others will tell you a little is fine and that you can just remove it. I really can’t tell you what to do without smelling/tasting/feeling the brine.
If your non-moldy batches smell fine and the brine isn’t ‘mucous-like’ they’re probably fine and you can move them to the fridge. However, if you feel at all hesitant about consuming them then trust your instincts.
Like I said, I’m guessing you need a shorter ferment time (especially if your kitchen is consistently above 70 degrees F) or a cooler place to ferment them. I usually start tasting them after 3 days – transferring them to the fridge when they’re pleasantly sour and the carrots have started to soften just a bit.
Hope that helps!
P.S. Feel free to email me your photos to look at if you’d like: [email protected]
Stephanie says
Two questions!
1 – as I use the carrots, the brine level is dropping and exposing the top of the carrots. Is this a concern if they are already fermented and in the refrigerator? Should I top it off with more water to keep them submerged?
2 – when I finish the carrots, is there any use for the brine? Do you toss it? Does it have probiotic qualities?
Jessica Beacom says
Hi Stephanie,
1. You do not need to replace the brine once the carrots are fermented and in the fridge.
2. The brine is probiotic rich! I often add a tablespoon to condiments like ketchup or mustard then leave them out on the counter overnight so they warm to room temp and the lactic acid bacteria from brine starts to multiply, thus giving you a fermented, probiotic-rich condiment. I also use it to add a splash to salad dressings for a little tang and health benefits.
D says
Can just use purified water instaed of a filtered one,?
Jessica Beacom says
Yes, you can.
Penney says
Some of my carrots in the fridge have a white layer on them even submerged is this natural? The white film on the top surface do you just fish through it or remove it? This is ALL very new to me so it intimidates me.
Jessica Beacom says
Hi Penney,
It’s not unusual to have a fine layer of white ‘film’ which can be caused by naturally occurring yeasts. I just use a clean spoon to scoop the layer off and as long as the liquid is not slimy or mucilaginous or very foul smelling (they should smell slightly vinegary like a pickle) then they are safe to consume. If it helps, I get this film on about half of my batches and I’ve only had one go bad because it was too warm in the kitchen.
I hope that helps and good for you for trying your hand at fermentation – it can be a little scary but it’s so fun and rewarding when you get the hang of a few ferments.
Amber says
My friend does this and doesn’t use garlic. Do you recommend using it like above or is it ok without?
Jessica Beacom says
Hi Amber,
You can certainly leave the garlic out, it won’t affect the ferment. It’s just there for flavor (and for all the great phenolic compounds found in garlic).
France Leonard says
Can kosher salt be used instead of sea salt? I’m not a fan of sea salt.
Jessica Beacom says
Hi!
Kosher salt is not recommended for fermenting because it’s large crystal size make it harder to dissolve in brine. It can also make your final product taste excessively salty. If you’re looking for an alternative to sea salt I would recommend either Himalayan salt, Redmond Real Salt or pickling salt (as long as they do not contain iodine or anti-caking agents).
Joan bunge says
Hi, these carrots look delicious!
I’m making some tomorrow along with some cabbage/ carrot sauerkraut. I made a wonderful cranberry chutney that’s still on my counter. I’ll share recipe if you want it.
Stacie Hassing says
Awesome! Thanks for sharing!
Alyssa says
Hello!
I have had my carrots fermenting for 4 days. They smell delicious but after reviewing your post I am concerned about two things- the first being the color of the film it has an orange hue, it may be due to the carrots. Is that normal? Secondly, I did not cut the carrots to be two inches shorter than the top of the lid. Did I possibly ruin them?
I was very excited to start the process and think I missed a couple things. Either, way thank you for posting this recipe!
★★★★★
Jessica Beacom says
Hi Alyssa,
The orange hue of the foam on top is definitely due to the carotenoids (orange pigment) of the carrots. It’s fine if you didn’t cut them to be 2 inches lower than the mouth of the jar as long as they were under the brine the whole time.
D says
Hi Jessica, We had some fermented carrots at a restaurant recently and we fell in love! I would like to try this recipe since I grow my own dill. Can you tell me if my refrigerator is considered ok for use as filtered water? It’s brand new, does have a filter and we have a home filtration system because we have surfer in our water. Can I use one of those to ferment (fridge or faucet)? Thanks and I can’t wan’t to try theses! Dee
Jessica Beacom says
Yes, your fridge or sink filter will be sufficient. Your big concern is removing the chlorine that can kill off or prevent the proliferation of the lactic acid bacteria that is responsible for the fermentation process.
Katie says
Hello!
I’m on my fourth day of fermenting and am so excited and can’t wait to try fermenting everything lol. Yesterday I noticed kind of a musty smell…tried a carrot and it tasted ok but not quite ready, but I think something weird may be happening with the dill. I used dried…and because it’s such tiny flakes, it of course floats up to the top. So I am wondering now if that will be a problem since it’s being exposed to oxygen? The garlic and carrots are all under the brine. Thanks for your help!
Jessica Beacom says
Hi Katie,
I almost always use dried dill and though it floats to the top, it does not appear to affect the fermentation process. Keep in mind that during this process the number of types of bacteria and yeast present will vary until you have primarily lactic acid bacteria. This may account for the ‘musty’ smell. I say give it another day (if they aren’t already done) and see how things turn out.
Katie says
Thank you! I did give it another day and I am so stoked because the carrots taste delicious!!! Can’t wait to ferment all the things 😀
Jessica Beacom says
Great! I figured you were just in that ‘not quite ready’ stage. Happy fermenting!
Hillary Gras says
I made these and yes, i did see the white scum at the top. I let mine go about a week. I removed the scum and while they taste good, the entire jar is cloudy. Like can’t see the carrots cloudy. Is this ok?
Jessica Beacom says
Hi Hilary,
The cloudy liquid is fine as long as it’s not slimy or foul-smelling. I often get a batch of carrots or pickles with cloudy brine – totally normal though doesn’t happen every time.
Hillary says
Okay thanks. It looks like clumps of white stuff have sank to the bottom. Seen this before/
Joe says
Been fermenting carrots and lots of my other garden veggies for some time now. An amazing way to get that summer crunch throughout my cold Canadian winter.
★★★★★
Jessica Beacom says
I totally agree. It’s also a great way to preserve (and boost) their nutrition. Happy fermenting and stay warm up there this winter!!
Valentine says
If dill or carrot bits float to the top during fermentation, will they go off and ruin the whole batch? I’m using an airlock 1/2 gallon jar to do this recipe and hope that all the little bits floating above my weight won’t ruin the whole lot!
Jessica Beacom says
Hi Valentine,
Those little floating bits are inevitable and are not likely to ruin the whole batch given how short the fermentation time is for these. I get them too and I’ve never done anything to control them and in the 5+ years I’ve been making these I’ve only had one batch go bad and that was because the kitchen was too hot.
Kristine says
Is there any reason I couldn’t use a pound of baby carrots for ease? Thanks
★★★★★
Jessica Beacom says
You probably could but since baby carrots are usually quite ‘chubby’ they will take longer to ferment. So you’ll want to keep an eye on the ferment to be sure that the brine doesn’t evaporate (leaving the carrots above the brine and exposed) or that it develops mold before it’s done fermenting (as may happen in warmer weather). If the carrots are thick, I’d consider slicing them in half at the very least.
Mary Abramczyk says
It’s been 30 hours now and the two jars are different, they have been covered with a coffee filter, not lid (as that’s how I’ve done ferments in the past), and in a warm kitchen (thermometer says 26C, but it’s a comfortable room temperature, not hot). Last night they both had a whey-smell and both were bubbling. This morning I put a smaller jar in one of the jars to weight down the veggies. This evening, the weighted down jar’s whey-smell reduced, and the other jar is more cloudy, smells and tastes yeasty, and has more bubbles. Now both have smaller jars weighing down the veggies. I’m checking them once in the morning and once in the evening for changes.
Jessica Beacom says
Hi Mary,
My carrots (and other ferments) will often behave as you are describing – some remain cloudy and others clarify a bit as the sediment settles to the bottom – so as long as you are seeing active bubbles and the taste is becoming less salty and more acidic, you should be good to go.
Dave says
Just wrapping up my first batch. For storage in the fridge you keep them in the brine correct?
Jessica Beacom says
Yes, keep them in the brine in the fridge. Enjoy!
Heather says
Easy and delicious! A great one to try if you’re new to fermenting. Used up the last of my garden carrots on this.
★★★★★
Stacie Hassing says
Awesome! What a great way to use up the last carrots of the season!
mark cohen says
I just made some carrots similar to your recipe with raddish chillie and garlic cloves, 90% was carrot.
I dissolved 30 grams salt in hot bottled water, and then when cool, filled the jar up with water.
You didnt seem to really measure the salt amount in this recipe.
I have just pulled one out after 10 days, its tangy spicy and I suppose just right.
Now into the fridge.
I like your simple easy to read answers to the questions, so well done Jessica!
Jessica Beacom says
Thanks, Mark – I love the addition of chile. We do specify 1 tablespoon of salt per quart of carrots. Glad you found this post helpful!
Kathy Richards says
Mmmmmm just made a couple jars with your recipe. IF I remember I’ll come back and let you know how they turn out.
Sue Campbell says
Hi Jessica
I followed your recipe and had my carrots in a Weck jar with an airlock on the bench. they have been there for about 5 months. I pull a carrot out every now and then and they are well and truly done but for some reason I never put them in the fridge. Are they still okay to eat? They taste and smell fine but I have never tasted fermented carrots before, so have nothing to compare the taste to. There is no mold, slime or off taste – in fact they taste pretty good. I am located in Australia where it is pretty hot at the moment (36+ deg celsius).
Thanks for your help.
Cheers
Sue
Jessica Beacom says
Hi Sue,
Hmmm. That’s a good question. I have never left them out on the counter that long but I have stored sauerkraut in a crock in my basement for just about as long and it was fine (albeit under a harmless blanket of fuzzy white mold). So as long as you don’t have any pink, black, or brown mold or slime and they taste fine, then you should be okay. I would, however, transfer them to the refrigerator and if at any time they develop signs of being ‘off’ or spoiled they should be discarded immediately.
John Kershman says
Dear Jessica,
I am new to fermenting. I recently started making sauerkraut and I will be starting with carrots next.
Do you know of any remedies for microscopic colitis?
Jessica Beacom says
A diet that’s low in fat and fat and restricts or even eliminates dairy, gluten, and sugar is typically recommended for microscopic colitis in addition to therapies prescribed by a healthcare provider.
Melissa says
My carrots came out too salty and the garlic and Rosemary were too strong. Any suggestions?
Stacie Hassing says
Hi Melissa – typically fermented veggies are a bit salty, similar to the saltiness of pickling. I would suggest adding a little less salt and less rosemary next time you make the fermented carrots.