Spiced Fermented Carrot Salad
Prep time
Total time
A bit like sauerkraut, but instead of cabbages, which can be gassy for some, we use carrots to make this spiced fermented carrot salad.
Recipe type: Fermentation
Cuisine: Fermentation
Serves: 4
  • 4 medium carrots
  • 1 Tablespoon (approx 25g) fresh ginger, grated
  • 2 Tablespoon chopped chives
  • ½ Tablespoon dried chilli flakes
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon Celtic Sea or Himalayan salt
  1. Grate carrots (I use a food processor for speed), and combine in a bowl with the grated ginger, chives, chilli, coriander seeds & sea salt. Stir to incorporate all ingredients.
  2. Move the mix to a glass jar (don’t use plastic – Kilner jars are ideal)
  3. 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. They reduce down in size massively.
  4. Seal and allow to ferment at a cool room temperature for anywhere between 3-7 days or until to your liking (this batch was done in 4 days). The tasty should be tangy.
  5. Once fermented move to the fridge, where it will keep for a few weeks.
Recipe by Natural Kitchen Adventures at https://naturalkitchenadventures.com/spiced-fermented-carrot-salad/