Lacto-Fermented Carrots

Easy to make, crispy and high in probiotics fermented carrots – just like fresh carrots but with an EXTRA KICK!

Today I want to share with you a recipe that I got from Flavio of If you can read Italian and are interested in fermentation and sprouting, I highly suggest to check out his page. There you will find LOTS of interesting information and tips.

His lacto-fermented carrot recipe is SUPER simple, calls for just a few ingredients and will give you such crispy veggies you won’t even notice they have been fermented. Your kids will want to eat them too, trust me!

Key factor to get a good final product is to outsource quality carrots. Flavio gets his from his local farm market, following the “from farm to fork” value chain which is good for our health and the environment.

To make this recipes you will need the following tools:

  • a food scale
  • a cutting board
  • a sharp knife
  • a peeler
  • a large jar with top for fermentation


  • 1 kg fresh carrots
  • zest of half lemon (organic)
  • 4 sage leaves
  • iodine-free salt
  • chlorine-free water

Wash and peel the carrots. Cut off the top and tip and slice them lengthwise. If possible avoid to rewash the carrots after having peeled them and place them on a clean surface. This is to preserve as much as possible the good bacterias which naturally populate the veggies.
Option: you could chop or cut the carrots into wedges instead of slicing them.

Grate the zest of an organic lemon. Select healthy and fresh sage leaves, wash them. Weight the jar you are going to use to ferment the carrots and tare it.

Fill up the jar with all the ingredients. If you are not using a bubbler (airlock). leave a few cm from the top to avoid that while fermenting some of the liquid pours out. However, make sure all carrots are covered with water.

Weight again the whole container (net of the jar) and add 3% of salt on the total weight (ingredients + water). If you are not sure how to calculate the % of salt to use, you can read this article Flavio posted a while ago. CLICK HERE. In Flavio’s recipe he had 996 g of ingredients with water and he added 30,8 g of salt.

To dissolve the salt, just take some of the water in the jar, place it a cup and stir the salt in. The pour it back in the jar.
Close the jar with a sprouting cover. If you are using a standard cover, make sure not to seal it completely. Let some air go in.

Leave the jar on your counter to ferment for 3-4 weeks. Ideally the perfect temperature would be between 18-22 C. After a few days you should be able to see a few bubble forming on the surface. It is a sign that fermentation has started.

Once ready you can store the fermented carrots in your fridge for several months.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.