Fermented Carrot & Ginger

Fabulous Fermentation Week

fermemted carrot natural probiotics

Fermented Carrot & Ginger

Somewhere in my list of new years resolutions I added a line about wanting to have a go at fermenting veggies.  I love sauerkraut (usually lazily from a shop bought organic jar), and over the last year of so have been dolloping a bit with eggs for breakfast here or along with a piece of grilled meat/fish or salad there.  Fermented foods contain a high level of natural probiotics that are extremely beneficial for your gut flora.  I’ve got a bit of a weak gut for some unbeknown reason so introducing fermented foods into my diet are definitely the way to go. I’m shortly to start a protocol to help with this – so this practice trial came just at the right time.  I hope to return and experiment to more fermented veg recipes in a few weeks time.

For my first attempt I decided to keep it simple and went with a carrot and ginger combo.  Carrot and ginger as a flavour combination in soup seems to work well – so why not here as a lacto-fermented combination!

I ‘d have probably left this resolution until 31st December 2013 had it not been for the Fabulous Fermentation Week initiative started by two food bloggers  - Sarah from My New Roots & Elenore from Earthsprout. Both of them write stunningly fresh, healthy and beautiful blogs.  The idea is to put spotlight on and celebrate fermented food and all the health benefits that comes from eating them.  This is my contribution.  A full list of participants and some gorgeous and clever recipes along with further info on the health benefits are up on their blogs if you are interested in learning more – which you should!

Lacto-fermented Carrot and ginger

Fermented Carrot & Ginger

The very simple recipe – carrots, ginger and good quality sea salt is taken from Nourishing Traditions.  I’ve converted to UK measurements for your enjoyment.


  • 300g grated carrots (approx 3 medium)
  • 1 Tablespoon fresh grated ginger
  • 2 Tablespoon good quality sea salt (I use Maldon)


  • Grate carrots (I use a food processor for speed), and combine in a bowl with the grated ginger & sea salt.  Stir to incorporate all ingredients.
  • Move the mix to a glass jar (don’t use plastic – Kilner jars are ideal)
  • Press mixture down into the jar with the end of a rolling pit (or your fist).  I continued to push to carrots for about 5 minutes – until the brine which leaks out from the shredded carrots covers the mix.
  • Seal and allow to ferment at a cool room temperature for anywhere between 3-7 days or until to your liking.  The tasty should be tangy.
  • Once fermented move to the fridge, where it will keep for a few weeks.

Update 11 April :  On further reflection I feel the quantity of salt was too strong for this recipe.  I have since attempted another batch with added chilli and coriander seeds which was really delicious.  Recipe here


  1. says

    Hey Ceri, I just made this for the first time (but using another recipe) and I just tasted it…eugh it is so salty! No tang at all. I am a glad I checked back on yours to see your recipe update.


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