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a jar of fermented carrots with dill and garlic and a few fermented carrots sticks on the side

Fermented Carrots with Garlic and Dill

Crisp carrot sticks fermented with garlic and dill in a simple salt brine for a probiotic, gut-healthy snack.
Prep Time 10 minutes
fermenting time 5 days
Total Time 5 days 10 minutes
Serving Size 2 pint jars OR 1 quart jar

Equipment

  • 2 pint (500ml) mason jars with lids OR 1 quart jar

Ingredients

  • 700g (1½ pounds) carrots
  • 2 tsp dill seeds
  • 4 garlic cloves
  • 10g (1 tbsp) unrefined salt
  • 500ml (2 cups) filtered water

Instructions

  • Start by cutting the carrots into sticks. They don’t need to be exactly the same length, but aim for a similar thickness so they ferment evenly.
  • After you have prepared all the carrots, place the dill seeds and the peeled garlic cloves into the jars. I like to put them in before carrots, so they are less likely to float to the top once the jars are filled with brine.
  • Next, fill your jar with the longer carrot sticks, standing them upright. Pack them in firmly so they don’t float once the brine is added. Make sure none of the sticks rise above the jar’s neck—trim any that are too tall, and tuck the shorter pieces into the gaps.
  • If there’s still space in the jar, add a few shorter carrot sticks horizontally. Be sure nothing extends above the neck of the jar.
  • Prepare the brine by mixing 10 grams (1 tablespoon) of salt with 500ml (2 cups) filtered water. Stir until all the salt has dissolved.
  • Pour the brine into the jars, filling them right to the brim with no air space. If you run short, mix more brine using ½ tablespoon of salt per 1 cup of water. If you only need a spoonful or two, simply top up with plain water—the small amount won’t affect the fermentation.
  • Screw the lids on tightly and place the jars on the counter where you can check on them. After 24 hours, the fermentation will usually become active—the jars may hiss or leak a little brine. Set them in a bowl or tray to catch any overflow. There’s no need to “burp” the jars.
  • Ferment the carrots for about 4 days in a warm kitchen, or 6–7 days if it’s cooler. To check if they’re ready, open a jar and taste a carrot stick—it should be slightly softer than raw, but still crisp and crunchy. Because carrots are naturally high in sugar, they may sometimes get fizzy and foam when you open the jar. To be safe, open new jars over the sink or a bowl to catch any overflow.
  • Transfer the jars to the refrigerator for long term storage.
  • Enjoy these fermented carrots as a crunchy probiotic snack, add them to salads and sandwiches, or serve them alongside meats, cheese boards, and family meals.

Notes

Brine Ratio for Fermented Carrots
  • Standard ratio: ½ tablespoon salt per 1 cup water.
  • Scale up or down as needed to fill your jars.
  • If you only need a spoonful or two extra, just top up with plain water—the small amount won’t affect fermentation.
Fermentation Time Guide
  • Warm kitchen: ~4 days
  • Cool kitchen: 6–7 days
  • Ready when carrots are tangy, slightly softened, but still crunchy.