Food & Drink Friday Recipe

Fermented Ginger Carrots

October 7, 2017
Raw Fermented Carrots

Fermented Ginger Carrots

Happy Recipe Friday! Welcome to our first foray into making fermented foods. It’s no secret that we love fermentation. The Willow Enzyme Bath is created with fermented enzymes and we accompany the treatment with a fermented enzyme drink that boosts probiotic activity. However, until now, we haven’t embarked on making any fermented foods. Since Recipe Friday is a day where we’ve dedicated to making healthy, vegan recipes, we decided to give it a try.

This recipe uses lacto-fermentation, which is essentially creating brine (salt water solution) that discourages the growth of harmful bacteria. It’s important to make sure that the fermenting carrots are completely submerged under the brine to give it the right anaerobic conditions. Spores, yeast and mold cannot survive in properly fermented foods.

Carrots are known for their high vitamin A content and ginger helps to improve digestion and reduce inflammation. When these foods are fermented, their health benefits are boosted by the probiotics created making the vitamins and minerals more absorbable by your body.

Fermented Ginger Carrots

Fermented Ginger Carrots 1


Fermented Ginger Carrots


  • 4 c thinly sliced or grated carrots
  • 3 tsp sea salt
  • 2 tsp grated fresh ginger


The fermenting time of this recipe is approximately 1 week.

  1. Place the carrots and ginger into a large bowl along with the salt and mix thoroughly with your hands.
  2. Let the carrots sit for 10-15 min. You will notice that the carrots shrink in volume and have generated a watery brine.
  3. Divide the carrots evenly between two 8 oz mason jars. Press the carrots down firmly until you’ve removed as much empty space as possible and there is approximately 2 inches below the rim. (You may weigh the carrots down with a small glass of water)
  4. Make sure that the carrots are completely covered with the brine. You may add additional brine (1 cup of water with 1 tsp sea salt) if needed.
  5. Cover the jars with a kitchen towel and place them in a dark spot (like a cupboard). You may want to place the jar on a plate to catch any spillage.
  6. Check the carrots daily to make sure the water level has not dropped down to the carrots. If it has, pour a bit more brine on top.
  7. Store tightly covered in the fridge…it will last for a few months!

The fermented carrots had a pleasant acidic and sour taste. We thinly sliced the carrots, which was fine, but shredded may be a better choice. These carrots can be added to sushi or a salad or just snacked on plain (like we did). (Note: If the carrots are slimy or have an off odor, toss them out and try again.)



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