Add some fun flavor to carrots by fermenting them with ginger and turmeric!
I’ve been really loving the ease of grab and go fermented vegetables lately! My favorites so far have been spicy lacto-fermented carrot sticks and garlicy fermented asparagus, but I felt it was time to switch it up with a new flavor.
Ginger and turmeric is popping up everywhere and the flavors go really well together, so why not flavor some carrot sticks with them?
To make these ginger and turmeric fermented carrot sticks, you’ll need:
- Glass jar with lid (I used a regular 32oz mason jar but you could use two pint size jars as well)
- Approximately 1.5 lbs carrots
- 1″ chunk of ginger
- 1 tsp turmeric powder
- 2 cups filtered water
- 1 1/2 tsp sea salt
First, dissolve the sea salt in the filtered water and set aside.
Then peel and trim the carrots and cut into sticks. You’ll want the length of your sticks to be short enough so they fit just under the rim of the jar.
Next, slice the ginger.
Now it’s time to pack your jar. Start with turning your jar on its side. This will make it easier to stack the carrot sticks. First add in half of the ginger and then fill half way with sticks.
Add in the rest of the ginger and then fill the remaining space with sticks. You’ll want to pack in the carrot sticks until you absolutely cannot fit anymore in. This helps with keeping the sticks submerged in brine.
Once you have filled your jar with the carrots sticks, turn it right side up and fill with the salt water you had set aside. Make sure all sticks are covered. Finally, sprinkle in the turmeric and cap the jar. To distribute the turmeric in the jar just gently give it a few shakes. Be sure to write the name of the ferment and the date on the jar. I use this chalkboard marker pen on my jars and bottles.
Let sit at room temperature for 2-3 days. You’ll start seeing a little bubbling going on and you’ll know the fermenting has started. At this point transfer the jar to the door of your refrigerator (it’s the warmest part) and let sit for another 10 days. And enjoy! Be sure to open carefully the first time as this food is alive and the brine might try escaping (AKA: overflow out of the jar and make a mess).
They’re alive!
Once fully fermented, store them on shelf in your refrigerator. Though they will still ferment, the colder temperature will slow the process way down.
Also, fermented carrots sticks make a great lunch box snack!
Ginger and Turmeric Fermented Carrot Sticks
Ginger and Turmeric Fermented carrot sticks are a great lunch snack.
Ingredients
- 1.5 lbs carrots (approximately)
- 1 inch chunk of ginger
- 1 tsp turmeric powder
- 2 cups filtered water
- 1½ tsp sea salt
Instructions
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Dissolve the sea salt in the filtered water and set aside
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Peel, trim and cut carrots into sticks
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Peel the ginger and slice into discs
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Turn jar on its side and add half of the ginger
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Stack carrot sticks until jar is about half full
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Add the rest of the ginger
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Continue stacking sticks until you absolutely can't fit another one in
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Turn the jar right side up and cover everything with the salt water
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Sprinkle in turmeric powder
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Cap the jar, give a gentle shake to distribute turmeric and let sit on the counter for 2-3 days
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Once you see bubbles and notice the water turning cloudy, transfer to the door of your refrigerator
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Let sit for 10 days and then enjoy
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Once opened, keep on a shelf in your refrigerator to slow additional fermentation
The hardest thing about making a batch of these fermented carrot sticks is the waiting… fantastic recipe! My family enjoys them and they’re perfect additions to my husband’s lunch. This is also a perfect starter recipe for those of us who don’t have confidence in our fermented foods abilities 😉 Looking forward to trying the asparagus recipe next! Thank you!
Hi Annie! I hear you on waiting being the hardest part! I’m glad your family is enjoying these fermented carrot sticks, thanks for stopping back and letting me know they were a success for you! You’ll be on your way to a full on mad scientist fermentation kitchen in no time! 😉
This seems like such a simple recipe! Thank you for sharing. I have yet to try fermented carrots, I’ve only really tried sauerkraut and kimchi at this point. I am really curious what sort of flavor fermenting carrots will add to them. Hopefully it adds an interesting tangy flavor. I love carrots so I also hope it doesn’t ruin them for me! Thank you again for sharing!
It definitely adds a nice flavor and they kind of become effervescent too! I’ve received a lot of positive feedback on this recipe so I hope you will like them too!
Hi 🙂 is there a way to do these without putting them in the fridge? My apartment only has a mini fridge and the jar won’t fit in the door!
If I leave them on the counter for let’s say 5 days, will they still be ok?
Hi Lior – So, I haven’t tried this but these are my thoughts: The most important part of this equation is that your carrot sticks stay submerged in brine. If you are able to keep them submerged, they will be fine on the counter (just eat them sooner rather than later). A simple glass weight should do the trick. The refrigeration part just slows the fermentation process down. Hope that helps. Please report back and let me know how it goes for you.
Hello,
Sorry slow learner here. I’m confused, do we store them and eat them for the next 10 days or we can’t eat them until after 10 days in the fridge?
Hi Kayla, sorry for the confusion. In general, carrot sticks are ready to eat after fermenting for about four days at room temperature. However, my preferred method is three days at room temperature and then an additional 10 days in the door of refrigerator (the warmest part of the refrigerator). The refrigerator slows the fermenting way down and I love the result. The sticks are crunchy and the flavors have developed.
I’d encourage you to leave at room temperature for 3-4 days and then open and taste. If you like the flavor and texture, by all means eat them. If not…move to refrigerator and let ferment longer.
Hope that clears it up, let me know if you have any other questions!
I have carrots from my garden…….do I need to peel them?
Up to you… if you generally do, then yes I would. If you normally don’t, then no need to.
Super delicious!!! Love it! And do simple to make. Thank you!!!
Thanks for taking the time to report back! Glad you enjoyed, happy fermenting!
I just found this recipe through Pinterest and am thinking of trying it. It sounds so good and I’d like to start incorporating more fermented foods into my diet. One question – could I use dried ginger or does it have to be the fresh root?
Awesome, we love these! You can use dried as long as it doesn’t have any preservatives added to it (that could inhibit fermentation).
We don’t have to burp these the first three days while on counter?
Hi Ginger – Generally, we don’t find a need to the first few days. If your brew is known to carbonate quickly, go ahead and burp each day.
Just made them,cant wait to try. How long do they last after the 10 days?
Hi DeAnna – I would suggest eating them within about 30 days. Ours have definitely lasted longer but I haven’t done a ton of testing past 30 days.
Do the carrots stay crunchy & crisp? They look delicious!
They do!!! I hope you love them as much as we do!
Do you cap tightly or loosely? Just made a batch today!
We cap ours tightly. Enjoy!
Can you use turmeric root instead of powder?
That should work just fine!
Matt and Alana: Found your fermented Carrots a while back and just made a big batch. Actually four pints. Can’t wait. Will go along with my Fermented cabbage with Turmeric.
I was dubious at first but these were great with hummus.
I have held on to the brining fluid. It seemed wasteful to throw it away. I used it in salad dressings.
Any other ideas for left over brine?
Salad dressing is a great idea. We will often put it in a smoothie too!
Hey,
Thanks for the great recipe. I put all my ginger in the freezer. If I defrost it, can I use it to ferment?
Do you need to use special lids? Can I use basic jars and regular canning lids?
I was wondering what is the shelf life of the fermented carrots?
Just checking that the water is not heated in order to dissolve the salt? I’m used to pickling veggies, whereby the water/vinegar/salt/sugar mixture is brought to a boil before being used to cover the veggies. Is FERMENTING done with room temperature liquid, not boiling? Thanks! Looking forward to trying this recipe and want to make sure I do it right 🙂