Fermented Ginger and Orange Carrots



Fermented ginger carrots supply the perfect marriage between sweet, citrus carrots and tangy ginger, I love this combination and it’s perfect paired with a crisp salad on a summer day.

Really simple to make, the liquids release really easily from the carrots as they start to produce lactobacillus, the sour tasting lacto-fermented form of bacteria.  Fermented foods are full of probiotic goodness giving you abundant health but most of all it tastes really delicious and like sauerkraut is a really simple way to start.

If you don’t like ginger you can leave it out or interchange it with some garlic or a freshly grated apple.

Fermented Ginger, Orange Carrots
Recipe type: Fermented Ginger Carrots
Prep time: 
Total time: 
  • 1 large bag of carrots
  • 1 cm root of fresh ginger
  • Juice and zest of half an organge
  • 1 tablespoon of natural salt
  • Either 2 tablespoons of whey or an extra 1 tablespoon of salt
  • 1 litre mason jar
  1. Grate the carrot using the large grate on your standard grater
  2. Peel the ginger to remove the outer skin and use the fine grater to grate the ginger finely
  3. Grate half an orange and squeeze the juice.
  4. Add the ingredients into a bowl and sprinkle with sea salt and / or you whey is using
  5. Kneed and squeeze the carrot and ginger in a bowl to release the natural juices from the vegetables
  6. Push the carrots and ginger into a mason jar and press down firmly
  7. Keep pushing until the juice rises above the carrots then close the lid and leave to ferment for 3 days


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