Lacto-Fermented Ginger Carrots

by Aug 12, 2013fermented foods0 comments



Carrots and ginger are a match made in heaven! Ferment them and it’s pure bliss! Lacto-fermenting foods helps to preserve them and also breaks down the sugars and starches making them easier to digest and more nutrient dense. 

Fermenting foods is easy and very beneficial. Those dealing with food allergies and gut issues benefit greatly from a diet rich in fermented foods. The probiotics that occur when food is fermented really go a long way to help heal the gut.

An easy way to add fermented foods to your diet and children’s diet is with ginger carrots. They are a great snack food and kids love them! They are perfect for packing in lunches or taking on road trips. If your child isn’t too fond of garlic or ginger, just don’t put as much in or leave it out altogether.

I use water kefir in my fermenting instead of whey, extra salt, or store-bought veggie starter cultures. I find it to be an easy way to get a great result.

No special equipment is needed for fermenting foods. All you need for this recipe is a jar of some kind that has a lid. I use a quart mason jar.

Lacto-Fermented Ginger Carrots


  • 4-8 organic carrots (depending on size)
  • 2 cloves of garlic
  • 1 inch fresh gingerroot
  • 1/4 cup water kefir (liquid, not grains that has completed fermentation)
  • 2 cups saltwater brine (6 TBS fine or 9 TBS course salt per 8 cups water)


  1. Peel, (halve to fit in jar if necessary) and slice carrots lengthwise into quarter sticks.
  2. Halve garlic cloves.
  3. Peel and slice ginger into 1/4 inch pieces.
  4. Add garlic and ginger to jar, followed by carrots. Leave 1 inch headspace in jar.
  5. Add water kefir and brine to 1 inch under the rim of the jar.
  6. Lid jar.
  7. Leave on countertop for 5-7 days then refrigerate.

 Be sure to pack your carrots in as tightly as possible so they don’t float to the top of the jar out of the brine.


 Do you think your kids will eat these lacto-fermented ginger carrots?


To learn more about fermenting foods, I recommend the following books where I learned fermentation and adapt my recipes from: Nourishing Traditions, The Complete Idiot’s Guide to Fermenting Foods, and Wild Fermentation.


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