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Fermented Carrots (Probiotic-rich)

Judy Hahn
Diets rich in whole foods and probiotics help maintain a healthy gut.
Course Side Dish
Servings 12


  • 1 Canning Jar, quart-size
  • 1 Fermenting weight (optional, but recommended)


  • 1 Liter Warm water
  • 4 tsp Salt
  • 4 Carrots medium, peeled, sliced
  • 1 Clove Garlic smashed, (optional)


  • Make a brine by dissolving the salt into the water.
  • Place sliced carrots into clean canning jar, packing them in tight. Be sure to leave about 1 inch of head space at the top.
  • Fill the packed jar with the brine solution, making sure to cover the carrots completely. Weight the carrots down to make sure they don't float and stay under the surface of the brine (use can use a "fermenting weight").
  • Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more flavor will develop in the carrots. Feel free to open the jar and taste-sample the carrots until they are flavored to your liking.
  • Serve and enjoy!
  • TIP: Use this as a side dish, or even as a snack.