Fermented carrots

Fermented carrots
Fermented carrots

This sequence of photographs illustrates the preparation of the carrots. The last photograph on the right shows the carrots in the jar about to be covered in a warm dark place.  Note: the whey has made the liquid look a little cloudy.  When the carrots are ready, the liquid will be clear.


  • ½ kg carrots, grated or julienned
  • 1 tablespoon ginger, peeled, finely chopped or grated
  • ½ cup whey
  • 1 teaspoon Celtic sea salt, or Himalayan pink salt
  • filtered water


  1. Combine carrots, ginger and salt in a bowl and mix well.
  2. Scoop spoonfuls of the mixture into a wide mouthed jar, pressing down firmly.
  3. Leave a 5 cm gap between the top of the carrots and the jar lid.
  4. Pour over the whey and pour in sufficient water to cover the mixture.
  5. Keep the carrots submerged under the liquid with a weighted glass.
  6. Cover with towel and leave to ferment in a dark, warm place on the kitchen bench for 3 to 5 days, depending on the temperature.
  7. Seal the jar and store in fridge.

Serve fermented carrots as a side dish in a salad or with a hot meal.