Lacto-Fermentation & Whey, Recipes, Sides & Spreads

Lacto-Fermented Ginger Carrots

January 30, 2013

How can I describe the taste of lacto-fermented ginger carrots? Well, it’s unlike anything I have ever tasted. It’s not super sweet like you would expect from the abundance of shredded carrots – it’s more of a salty crunch with the acidic bite of lacto-fermentation. While I won’t be opening up the jar anytime soon to eat spoonfuls on its own, I do think it would be a great condiment on top of a burger, mixed into coleslaw, potato salad, or macaroni salad. I would say if you are looking for an exotic lacto-fermented recipe to try that’s salty and has a taste all its own, then look no further!

Lacto-Fermented Ginger Carrots

The recipe for ginger carrots is fairly easy and does not require many ingredient, just like my lacto-fermented pickle slices. Before I knew it, I had a fizzy batch of fermented carrots sitting on my counter; happy and bubbling away. Mine was so bubbly, in fact, I actually would recommend leaving more than an inch of head space at the top of the jar. I think two inches would be more appropriate to avoid a juicy carrot ginger spillover (guilty!).

The Fundamentals
adapted from Nourishing Traditions by Fallon

4 cups finely shredded organic carrots (I used my food processors to do this)
2 tablespoons finely grated fresh organic ginger
1 tablespoon grey sea salt
4 tablespoons liquid whey

1. Use a hand grater or food processor to shred the carrots and a fine hand grater for the ginger. Mix all the ingredients together in a big bowl.

Lacto-Fermented Ginger Carrots Ingredients

2. Mash the ingredients together to release the natural juices from the carrots, like I did here with a pestle (from my mortar and pestle):

Mashed Ginger Carrots

3. Place ingredients in a quart-sized mason jar and mash down to make sure the juices cover the carrots and ginger. Leave about two inches of room at the top of the jar (this is important to avoid juicy run over!). Cover very tightly with a mason jar lid and let ferment at room temperature for 3 days on your kitchen counter. Store in the fridge for up to several months.

Lacto-Fermented Ginger Carrots

What recipes would you use these lacto-fermented ginger carrots in? Or what would you put it on?



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  • Reply Deanna Furrey September 22, 2013 at 10:13 pm

    Hi, I made this recipe and it turned out good. My husband and I had some the first day after they were cold. That was the 16th or 17th. Tonight is the 22nd. We were going to have some again but they smell really bad, like acetone/fingernail polish remover! What happened? Was it in the fridge too long? Was it because I stored it in a plastic container? I am really trying to make fermented foods a part of my families diet but eeww! :) Thanks

    • Reply Katie September 23, 2013 at 9:53 am

      Hi Deanna,

      I am glad it worked for you, but I am sorry it took a weird turn! I know the smell you are talking about, ours did that as well but it wasn’t until a few months out. We store ours in glass mason jars, so that may be why it took longer for that to happen. I do think part of the reason it smells like that is because of the continued fermenting process and the sugar in the carrots. I would recommend trying it and storing it in glass – you could even do a half-batch or fourth-batch to test. Other recipes that I love are the ones below for pickles and sauerkraut, these are my favorite by far and maybe give these a try:

      Hope this helps!

  • Reply natalie November 6, 2013 at 7:36 am

    what other starters can you use besides whey? (could you use water kefir or kraut juice – would it compromise that taste?)

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  • Reply Ele March 26, 2014 at 5:31 pm

    hi Katie, wondering if i could make this w/ coconut oil? Ele

    • Reply Katie March 28, 2014 at 12:27 pm

      Adding it to the lacto-fermented carrots? I have never heard of doing that before, and I personally have never tried it. I do not think I would recommend that as it might interfere with the fermentation process.

      Hope this helps!

  • Reply Louys August 14, 2015 at 7:48 pm

    Sounds like a great recipe. I wonder if goat whey can be used instead. I am allergic to cow milk (I react to it even if it is just a whey)

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