Lacto-fermented Dill & Garlic Carrots

lactofermented carrots

Recipe for Lacto-Fermented Dill & Garlic Carrot Sticks


  • 6 medium carrots, peeled and cut into sticks
  • 1 tablespoon sea salt
  • 1 tablespoon chopped fresh dill
  • 3 cloves of garlic, quartered (optional)
  • Filtered water


  • Place the carrot sticks into a quart mason jar (or other quart sized container with a lid that fits snugly) and add the rest of the ingredients, shaking gently to settle the carrots if needed.
  • Fill to within one inch of the top with filtered water.
  • Cover tightly with a air-lock lidded jar and allow to sit at room temperature for 4-7 days; you can try them at 4 days and see if you want them to be more sour or not, to get them more sour/soft leave them out at room temperature longer. Because the carrots are more dense, they take longer to ferment than other lacto-ferments like sauerkraut or pickles. They also stay crunchier, which we like!
  • After fermenting at room temperature, keep in your fridge- they last for months!

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