Lacto-Fermented Pickled Carrots
Lacto-Fermented Pickled Carrots
Quick-pickled carrots are bright, crunchy & tangy—perfect for sandwiches, grain bowls, or as a flavorful, spiced snack.
Servings
Prep time
Cook time
Recipe
Ingredients
- 4–5 medium carrots, peeled & cut into sticks
- 2 cloves garlic, peeled and smashed
- 1 tsp whole black peppercorns (optional)
- 1–2 sprigs fresh dill or a pinch of dried dill (optional)
- 1 tbsp sea salt
- 2 cups filtered water
- A few slices of fresh ginger or chilli for extra zing
- ½ tsp mustard seeds or coriander seeds
Method
- Dissolve the salt in the water and set aside.
- Add garlic, peppercorns and dill to the bottom of a clean 1L jar.
- Pack the carrot sticks vertically into the jar so they’re snug but not squashed.
- Pour the brine (the water and salt) over the carrots, ensuring they’re fully submerged. Leave 2–3cm space at the top.
- Use a fermentation weight or a small ziplock bag filled with a bit of brine to keep the carrots submerged.
- Loosely seal with a lid or use a dedicated fermentation lid.
- Leave at room temp (18–24°C) for 5–7 days. Taste from day 4. When they’re tangy to your liking, transfer to the fridge.
- Storage: Keeps in the fridge for up to 3 months, getting tangier over time.
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