Fermented Carrots with Garlic Recipe | Lacto Fermented Carrots

Fermented Carrots with Garlic Recipe | Lacto Fermented Carrots

carrots with tops attached
Share with your friends!

First I made Fermented Pickled Carrots, but I thought they really might be good with a little garlic added! Guess what? I was totally right! They are a huge hit!

Fermenting Carrots With Garlic And Other Veggies

One of the fun things about fermenting is that you can ferment a bunch of veggies together!

Just like when I pickle vegetables in vinegar, sometimes I throw in whatever I have in the crisper drawer.

I like to mix carrots, onions, and celery together. Sometimes I add a little garlic to the mix.

You can also just simply pickle carrots in a salt brine by themselves. You don’t have to mix veggies, you can ferment or pickle them by themselves and they are just as delicious!

When pairing veggies to ferment or make vinegar pickles, it’s a good idea to separate soft and hard veggies for the most part. Thicker, hard veggies take longer to absorb the brine or vinegar. So softer veggies will pickle much more quickly.

Some of the softer veggies tend to go bad more quickly. Like bell peppers or tomatoes. Onions are soft but they tend to hold up well, so sometimes I add those to a mixed veggie concoction.

Fermenting Tools You’ll Need

  • Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
  • Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
  • Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
  • Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
  • Glass Weights – Some ferments need to be weighed down and kept under the brine.
  • Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.

Ferment Carrots With Garlic Using a Fermenting Kit

Fermented Carrots with Garlic Recipe

carrots with tops attached

Fermented Carrots and Garlic

Yield: 10
Prep Time: 10 minutes
Active Time: 10 minutes
Total Time: 20 minutes

Crispy, crunchy, and garlicky fermented carrots.


  • 2.5 cups Carrots (quartered and cut long ways)
  • 2 % Brine
  • 2-4 cloves garlic (peeled)
  • 1/4 tsp Pickling spices *optional
  • 4 cups Filtered water


  1. Make a 2% brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
  2. Place carrots and garlic in wide mouth jars.
  3. Pour the brine over the carrots and garlic.
  4. You could add pickling spice if you like, or add nothing. They are tasty either way!
  5. Place glass weights on top of the carrots.
  6. Add the lid and an air lock.
  7. Ferment for 4-5 days. Then place a regular lid on the mason jar and refrigerate.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 17Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 27mgCarbohydrates 4gFiber 1gSugar 1gProtein 0g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

Add This To Your Tried Recipes on Pinterest!

You can also add your own photos to the pin! I'd love to see them!

Testing The Final Results

I like to taste test my ferments to determine when they are done. With carrots, I will taste them on days 3, 4, and 5. Just to be sure they’ve come to a nice level of fermentation.

Basically, I place them in the fridge when they taste good to me.

When you do your taste testing, make sure you use a non-reactive utensil, like wood, a quality stainless steel is good too. Cheap plastic or metal can react with the ferment, and make it null and void.

Check Out The Salt Brine Calculator

Grab the little salt brine calculator perfect for the fridge, or get the one that has percentage suggestions for different vegetables. OR~! You can buy both! Best of all…now you can choose the color you like!

Print Brine Calculator With Veggies Print Both Salt Brine Calculators Print “Just Percentages” Brine Calculator

More Fermenting Recipes

I’d love To Know what you think!… Leave me a comment!

Share On Pinterest!

11 thoughts on “Fermented Carrots with Garlic Recipe | Lacto Fermented Carrots”

    1. Homestead Wishing

      It really is simple. There is a very small learning curve for fermenting veggies. Thank you for stopping by Earl-Leigh!

    1. Homestead Wishing

      I love it too. I find myself double or tripling other people’s recipes. Thank you for visiting Janella!

    1. Homestead Wishing

      Thank you. It is really good. I hope you try it one day. It is super easy to do! Thanks for stopping by Sue!

    1. Homestead Wishing

      That is exactly what happened to me. I thought it would be a lot harder, but I have learned so much in such a short little while! It is a great skill to have. Especially if you have a garden. We are all trying to find ways to preserve foods. This is probably my favorite way to preserve food! Thank you Ricki for stopping by!

        1. Homestead Wishing

          They may keep for about 4 months to 18 months, BUT it depends on 1. what is being fermented. 2. Was it fermented in a cool/dark location 3. Brine % 4. Was the food kept under the brine. Fermenting food is environmental. It depends on the environment to be successful. Even then there are still some fails. What I do, LOOK, SMELL, TASTE, TEXTURE. If all of these are okay then it is most likely good. If ever in doubt throw it out! I hope this helps you, Monica!

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe