Homemade lacto-fermented carrots

Lacto-fermented carrots are raw vegetables preserved in a salty brine, where beneficial bacteria thrive. These bacteria convert the sugar in carrots into lactic acid, which gives them a tangy taste and protects them from mold. Lacto-fermented carrots are easy to prepare at home, with just carrots, water, salt and spices as desired. You can store them in the refrigerator for several months. But why eat lacto-fermented carrots? Because they are delicious and good for your health! They have a fresh and crunchy taste, which goes well with a salad, meat or cheese. They bring a touch of color and flavor to your meals. They are also rich in nutrients, including vitamin C, B vitamins, vitamin K and minerals. They also contain probiotics, these friendly bacteria that strengthen your intestinal flora and your immune system. They help digest food, prevent infections and regulate transit. They even have anti-cancer properties, thanks to lactic acid which acts on tumors.

Done in 10 d. 10 min.

  • preparation 10 min.
  • repos 10 d.


3 jars 1L 1 grater

Ingredients for 15 parts


  • Mix the salt in the water.
  • Grate the carrots.
  • In the jar, place the carrots, squeezing them as tightly as possible and leaving a space of about 2 cm on top.
  • Pour the water brine over the carrots and cover completely.
  • Place a fermentation weight on top to keep the carrots under the brine.
  • Put the lid on and leave at room temperature, but out of direct sunlight.
  • Open the jar daily to release carbon dioxide and add additional brine if necessary.
  • When fermentation is complete, store the jars at 10°C or in the fridge.

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