Fermented Carrots in Kombucha

Gut-healing fermented carrots! Add them to a salad, serve them as a side or just snack on them when hungry!

Vegetable fermentation is a simple and very old processed used to preserve vegetables. You really don’t need any expensive gadgets, but what you certainly need to is to make sure containers and chopping tools are well sterilized. This is to prevent that bad bacteria (=mold) develops in your ferment.

You also will need to avoid using metal and work with glass jar and wooden spoons.

One more thing you will need is a airtight lid, this is because during fermentation, carbon dioxide is produced, this will generate pressure which you will need to release from time to time to avoid that your fermentation vessel explodes.

Once you keep this few little guidelines in mind, you are on your way to a successful fermentation!

Today show you how you can ferment carrots (or any other type of veggie) using kombucha instead of water. The reasons why I am using kombucha are:

  1. I had way too much kombucha since now that weather is hot, my kombucha ferments real quick
  2. It does add extra sourness and flour to the veggies.

If you don’t have kombucha, you can just use filtered water.


  • 500g organic carrots
  • 1 inch fresh ginger
  • kombucha
  • 1 tsp Himalayan salt

Wash both carrots and ginger

peel them and then dice the ginger and slice the carrots. I like to slice them very thin, but honestly speaking, any shape you like will work.

In a bowl mix carrots, salt and diced ginger then press the ingredients into your sterilised glass jar pressing them down with your clean hands or wooden spoon.

Pour in the kombucha, you need enough liquid to cover up well all the veggies. Make sure to leave some space between the surface and the lid, as while fermenting the veggies might expand toward the top.

To avoid the veggies to come out of their brine, you could place some weight on top, or just check them daily and push them down with a clean wooden spoon. In fact if the veggies are not covered in liquid, they might grow mold on top, and you DO NOT WANT THAT IN YOUR FERMENT!

Cover with a lid and leave the jar in a dark place for 5 to 7 days, fermentation time can really vary based on the outside temperature.

Once ready, store 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.