Fermented Carrots With Dill

As a registered dietitian, I have a unique understanding and appreciation for adding fermented foods to my meals. And these fermented carrots are one of my favorite places to start. While sauerkraut and kimchi are both excellent options, I know that their bold cabbage flavor isn’t always appealing to everyone. Fermented carrots, on the other hand, have a naturally sweet, tangy, pickle-like taste and stay wonderfully crisp, making them an approachable introduction to homemade fermentation.

These pickled carrots are a delicious change from more traditional veggie sides and traditional carrot recipes like roasted carrots or candied carrots. They’re crisp, tangy, refreshing, and incredibly simple to make. Plus, they add bright popping flavor and crunch to any meal or snacktime.

How Fermentation Works

Fermented carrots are made through lacto-fermentation, a natural process that occurs when fresh vegetables are submerged in a saltwater brine. The lactic acid bacteria that is naturally present on the carrots multiplies and converts the vegetables’ natural sugars into lactic acid. As the lactic acid builds, it creates the signature tangy flavor while helping preserve the carrots.

One of the most important steps is to keep the carrots fully submerged beneath the salty brine. The brine creates the low-oxygen environment that beneficial bacteria need to thrive while also discouraging the growth of unwanted microorganisms that can spoil the ferment.

Despite its name, lacto-fermented foods, including lacto-fermented carrots, don’t require dairy or whey. The “lacto” refers to lactic acid, not lactose. While some recipes use whey as a starter culture, it’s completely optional because the naturally occurring bacteria on fresh carrots are more than capable of starting the fermentation process on their own. A simple saltwater brine is all that’s needed.

Ingredient Notes And Substitutions

Pickled carrots might sound fancy, but they come together with just a few simple ingredients. Here’s everything needed, along with a few of my notes for the best results: 

• Carrots: Fresh, firm carrots produce the best texture and stay crisp throughout fermentation. I only peel my carrots if they have a thick, bitter peel or aren’t especially fresh. Carrots can be cut into sticks, rounds, or crinkle-cut slices, but try to keep the pieces a similar size so they ferment evenly. I don’t recommend using baby carrots. 
• Sea salt: I make sure to use unrefined, non-iodized sea salt. Iodized table salt can interfere with fermentation and may affect the flavor and texture of the finished carrots.
• Filtered water: Chlorine can inhibit the beneficial bacteria needed for fermentation, so filtered or bottled spring water works best. Avoid distilled water, which lacks the naturally occurring minerals that support fermentation.
• Fresh dill: Fresh dill gives these carrots their classic dill pickle flavor, but dried dill also works well. Other fresh herbs, such as thyme, rosemary, sage, or marjoram, are delicious alternatives, and can create a slightly different taste.
• Garlic: Fresh garlic adds savory flavor that complements the tangy carrots. For a different flavor profile, replace the garlic with thin slices of fresh ginger and a few strips of lemon peel, which pair especially well with Asian-inspired meals and salads. Or, include peppercorns for a spicier kick or a bay leaf for an herby finish.

Find the ingredient list with exact measurements in the recipe card below.

How To Make A Batch

Making fermented carrots is a simple process, but there are a few key steps to ensure a sour flavor and proper crunch: 

1. Combine ingredients: I start by placing the garlic, dill, and salt into a quart-size glass mason jar. Then, I add the carrot sticks, packing them into the jar as tightly as I can. This helps prevent them from floating to the surface, which increases the risk of spoilage.
2. Add liquid: Next, I fill the jar with filtered water, leaving about an inch of headspace at the top, screw on the lid, and shake to mix.
3. Ferment: I always remove the lid to make sure my carrots are still submerged in the liquid. Then, I screw the lid back on very loosely and let the jar sit at room temperature for a few days. I start checking on my carrots after day 3. If I’m not happy with their texture and sourness, I let them go another day and check again. I find that if my kitchen is particularly warm, 3 days is usually plenty of time.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Tell When They’re Ready

Fermentation is a gradual process, and the carrots will change a little each day. Within the first 24 hours, the brine may become cloudy, and tiny bubbles often begin to appear. After 2 to 3 days, a slightly sour aroma and a little white surface scum are both normal signs that fermentation is underway.

Kitchen temperature plays a big role in how quickly the carrots ferment. Cooler temperatures slow the process, while warmer kitchens speed it up. Begin tasting the carrots around day 3 or 4 using a clean stainless steel utensil. The perfect time to refrigerate them is when they’ve reached the ideal balance of tanginess and crunch. For a more pronounced sour flavor and softer texture, simply allow them to ferment another day or two before transferring them to the refrigerator.

Normal Changes Versus Spoilage

Many changes during fermentation are completely normal. A cloudy brine, tiny bubbles, fizzing when the lid is loosened, white surface scum, and a pleasantly sour aroma are all signs that beneficial bacteria are actively fermenting the carrots.

However, some changes indicate the batch should be discarded. If pink or red mold, black growth, a putrid odor, or a slimy brine develops, the carrots have spoiled and should not be eaten. When in doubt, it’s always safest to throw the batch away and start fresh.

Ways I Like To Serve Them

I almost always keep a jar of these fermented carrot sticks in the refrigerator because they’re such an easy way to add crunch and tangy flavor to meals. Most often, I enjoy them straight from the jar as a snack. But I also pack them into lunchboxes and serve them alongside sandwiches or wraps in place of pickles. I especially enjoy them as a side with these peanut chicken wraps.

These fermented carrots are also delicious chopped into salads and grain bowls, like my Mediterranean bowl with salmon. I add them to snack boards with cheese and crackers, or pair them with garlic hummus and other dips for an easy appetizer or afternoon snack.

Storage Directions

Once the carrots have reached my preferred balance of tanginess and crunch, I simply tighten the lid and transfer the jar to the refrigerator. The cold temperature slows the fermentation process significantly, helping preserve the flavor and texture while allowing the carrots to continue fermenting very slowly over time.

Fermented carrots keep well in the refrigerator for up to 6 months. Because fermentation continues at a much slower pace, pressure can still build inside the jar. I always recommend opening the lid carefully, especially after longer periods of storage, to prevent it from exploding off.

Glass fermentation weights aren’t necessary once the carrots move to the refridgerator. Since active fermentation has slowed considerably, simply keeping the carrots covered with brine and the lid tightly sealed is sufficient.

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