Fermented Carrots with Turmeric

Fermented Carrots with Turmeric

These fermented carrots with turmeric and ginger are delicious and are a great way of getting more beneficial bacteria into your body, and an easy way to consume more turmeric and ginger.


Fermented Carrots with Turmeric and Ginger

Fermented Carrots with Turmeric and Ginger
Recipe type: Fermented Foods
Prep time: 
Total time: 
  • 12 cups of Organic, Grated Carrots
  • 1 tablespoons of Ginger, finely grated
  • 2 tablespoons of Turmeric, finely grated (you can use 2 teaspoons of dried if you can't get fresh)
  • Use one of the following:
  • 2 tablespoons of Sea or Himalayan Salt plus 4 Acidophilus capsules (this is what I use)
  • ½ teaspoon of Veggie Starter (like this)
  • 4 tablespons of Whey (click here to learn how to make whey) plus 2 tablespoons of sea salt
  • A couple large pieces of organic Cucumber, clean sterilized river stone, or fermentation weight (like this)
  • 2 - 32 ounce Mason Jars
  1. Peel and grate the carrots and place into a large bowl.
  2. Peel and grate the ginger and turmeric and set aside.
  3. Add the Salt.
  4. Wash your hands and massage the carrot and salt mixture with your hands for 10 minutes to release with juices. (Make sure you HAVE NOT added the turmeric at this point or it will turn your hands orange!)
  5. Add in either the acidophilus, veggie starter culture or whey and mix thoroughly.
  6. Place into the jars.
  7. Use a wooden spoon or something else to push the carrots down so they are packed tightly.
  8. Leave a couple of inches of space at the top.
  9. The carrots need to be submerged below the liquid.
  10. Place either a few pieces of cucumber in the top (this is how I do it) or a river stone that you have cleaned and sterilized in boiling water or a fermentation weight to push the carrots under the liquid.
  11. Place the tops on the jars.
  12. Only close the tops halfway. Pressure will build up as they ferment and if they are closed too tightly they could explode. This has never happened to me but it is possible so please store these in a safe place.
  13. Put a plate under the jars in case liquid leaks out of the top.
  14. These will take around 7 days to ferment.
  15. You can check them by very carefully opening the jars over the sink, and when it is fizzy, bubbly and the carrots taste less sweet, they are done.
  16. If you used cucumber in the top, discard it. If you used a stone or a weight, take them out and clean them.
  17. Place in the refrigerator.
  18. These will last for at least 3 months.
  19. These make a nice side dish.
  20. They can also be placed over a stir fry or omelette after it is cooked.
  21. They can also be added to a salad or a wrap.


Fermented Carrots with Turmeric

Fermented Carrots with Turmeric

3 Thoughts on “Fermented Carrots with Turmeric and Ginger

  1. This sounds like an interesting idea!

  2. Diana on March 12, 2015 at 4:04 pm said:

    this looks tasty! I have left something completely closed, when I first started fermenting…. and they WILL explode…. all over your kitchen 😛 thanks for the recipe 🙂

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