Lacto-Fermented Carrot Sticks Recipe

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  • 6 medium carrots, peeled and cut into sticks
  • 1 tablespoon whey
  • 1 tablespoon sea salt
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
  •  3 cloves of garlic, quartered (optional)
  • Filtered water


  1. Place the carrot sticks into a litre mason jar (or other litre sized container with a lid that fits snugly) and add the rest of the ingredients, shaking gently to settle the carrots if needed.
  2. Fill to within one inch of the top with filtered water.
  3. Cover tightly and allow to sit at room temperature for 4-7 days; you can try them at 4 days and see if you want them to be more  sour or not, to get them more sour/soft leave them out at room temperature longer. Because the carrots are more dense, they take longer to ferment than other lactoferments like sauerkraut or pickles. They also stay crunchier!
  4. After fermenting at room temperature, keep in your fridge- they last for months!