Lacto-fermented Carrots with Ginger

fermented cattot with bread

That is a traditional recipe for Lacto-fermented cabbage, which was adopted for carrots. Don’t add chili pepper if you don’t like such spicy food.


  • 6.6 pounds of carrots
  • 1-2 heads of garlic
  • 4.5-5.5 inches of ginger
  • 1 bell pepper
  • 1-2 chili peppers
  • 7-8 ounces of cabbage
  • 4 tbsp. of sea salt
  1. Grate the carrots.

grated carrots

2. Chop the cabbage.

copped cabbage for sauerkraut

3. Grind the garlic, chili pepper and ginger in a blender to a paste.

4. Add the bell pepper and cabbage to the paste and grind it again.

paste of garlic ginger pepper

5. Divide all your grated carrot into 3-4 parts. And put every part in an individual bowl.

6. Spread the salt evenly between the bowls with the carrot.

7. Squeeze the carrot and salt together with your hands. The carrot should release its juice.

carrot with juice

8. Spread the paste evenly between the bowls with the carrot. Stir well using a spoon.

carrot with cabbage and garlic

Be careful! The paste is very spicy and so don’t mix it with your hands.

9. Transfer all parts of the carrot in one big bowl.

carrot fermented

10. Put something heavy on the top of the carrot.

fermented carrot under weight

11. Allow it to sit at room temperature for 3-4 days.

12. When put the fermented carrot in jars and keep them in a refrigerator.

Use your fermented carrot as a salad with various dishes.

fermented carrot with poached eggs

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Recipe Name
Traditional Fermented Carrots Recipe with Ginger
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