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Recipe: Fermented Gingered Carrots


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This process is much the same as that used to make sauerkraut, the difference being that the ginger gives this dish an added tangy flavor.

fermented gingered carrots recipe
Fermented gingered carrots are an excellent probiotic source and a great side dish.

Type of dish: Condiment, Fermented Foods
Equipment: Grater or food processor with grating attachment, half gallon jar or 1.5 liter glass canning jar with tight sealing lid, pounding tool


  • 4 cups carrots, peeled and coarsely grated
  • 4 ½ tsp fresh ginger, peeled and grated
  • 4 tsp sea salt (this is the minimum quantity of salt, 5 tsp is better)


  1. In a sturdy bowl, mix all ingredients and pound with a wooden pounder or to release juices. This will take approximately 10 minutes.
  2. Place in the mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1″ (2 ½ cm) below the top of the jar.
  3. Cover tightly and leave at room temperature (72°F/22°C) about 3 to 5 days before transferring to the refrigerator.


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Join the conversation

  1. Hi, I just made and tried the krout for the first time. There was not many bubbles or gas as I would have expected and it is very salty (I waited 4 days). The recipe states that it works best with 5 teaspoons of salt. Have I done something wrong? Also, I am just wondering why this recipe only calls for 3 days fermentation – many recipes say that it will take 3-4 weeks. If it is ready in 3 days will it still have the same amount of probiotic’s? I have noticed that a few people have asked a similar question, I would really appreciate it if the admin team could reply.

  2. I would not “cover tightly” as fermentation produces gas and that must escape( or else the container will give way). I always just loosely cover my kraut ferments when they’re on the counter at room temp.

  3. Hi Chris,
    I am 56 years old. 16 years ago I was bitten by a red bellied black snake, AND had shell back tick fever (Riketsia) woithin a few short months, both common to where I lived at the time in Australia. After a shaky recovery of fevers and rapid weight loss and a few hospital visits, I became a hyperactive nutcase. It was 2 years of running on quicksand that a doctor thought to test my thyroid> Sure enough, I was hyperthyroid to the max. I was put onto Neomercazole and betablocker , Inderal to slow my racing heart down.
    After 5 years of this and being ‘skinny’ person, I started to react to the medication. I was then put through irradiated iodine therapy leaving my thyroid mostly dead and me with hypothyroidism.
    After years of the ups and downs both in weight and moods, I also picked up Blastocystis Hominus in China which put my gut into turmoil. By this time, I thought i would go mad.
    BUT, I read a book called STOP THE THYROID MADNESS and put myself (via a GP) on natural dessicated pig thyroid and the Paleo diet (supposed to keep the Blastocystis down).HOWEVER, I suddenly jumped 12 pounds/5 kgs in weight that I cannot get rid of, and feel tired all of the time.I need some help. I am so confused

  4. This tastes great, it’s easy, and it’s a really good first experience in fermented foods.

  5. Anyone have suggestions for keeping the veggies down beneath the brine? I’ve tried this with sauerkraut and it doesn’t work for me I think in part because the kraut keeps expanding up and becoming oxidized (or whatever the right word is to describe this). Thanks.

    • I use the half gallon mason jars to ferment in. I weight the kraut down using mason jelly jars that fit inside the jar. I use wide mouth jars and it works fine. I also have some of the decorative glass blobs found in garden supply stores. Keep them washed and use only as fermenting weights.

  6. 1. How about using whey? 2T per batch?
    2. This recipe seems like it will make WAY less than a 1/2 gal jar with only 4c grated caroots and the ginger–> ?

    • Canning this would defeat the whole purpose of fermenting. It would kill all the beneficial bacteria. Once you ferment it is then refrigerated.

  7. If starting with peeled carrots, we can assume that the bugs which drive the fermentation all be those floating around the kitchen air, containers, tools and preparation work surfaces.

    On the other hand, if the carrots are from an organic garden with soil known to be generally clean, I would think just a good scrubbing before grating would be sufficient, as this should lead to a wider, potentially more beneficial variety of soil-based microbes getting a foothold in establishing the fermentation brew.

    Any thoughts on this?

  8. Hi Chris, I have a little confusion about the amount of sea salt, first says 1 TB and later says 4 tsp. Which one is the amount I need to use?