Carrots get sweeter and a little sharper once they've spent a week bubbling away on your counter, and the ginger keeps every bite warm instead of just sour. If you like keeping a jar of something fermenting on the counter, try fermented garlic confit or fermented cucumber salad next.
Ingredients
- 2 lbs carrots, peeled and cut into sticks or coins
- 2 tbsp fresh ginger, thinly sliced
- 3 garlic cloves, smashed
- 1 tbsp whole coriander seeds
- 3 tbsp fine sea salt
- 4 cups filtered water
Instructions
- Dissolve the salt in the filtered water to make a 5% brine.
- Pack carrots, ginger, garlic, and coriander seeds tightly into a clean half-gallon jar.
- Pour brine over the carrots until fully submerged, leaving 1 inch of headspace.
- Weigh everything down with a fermentation weight and cover loosely with a cloth or airlock lid.
- Let ferment at room temperature for 5 to 7 days, checking daily and skimming any film that forms.
- Once tangy and slightly effervescent, move to the fridge, where the carrots will keep for several months.
Nutrition Facts (per serving)
| Calories | 25 |
| Total fat | 0g |
| Total carbohydrates | 6g |
| Dietary fiber | 2g |
| Protein | 0g |
| Sodium | 390mg |
Why This Is Good for Your Gut
Carrots are rich in pectin, a soluble fiber that lactic acid bacteria like Leuconostoc mesenteroides and Lactobacillus brevis ferment into short-chain fatty acids, while gingerol from the fresh ginger has been shown to support gastric motility and ease digestive discomfort. For a cooked take on the same carrot-ginger combo, see our simple carrot ginger soup.
Snappy, sour, and weirdly addictive.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
