Lacto Fermentation is a great way to make quick pickles. No boiling vinegar, no canning pots bubbling forever just clean, cut, salt and cover. The pickling process is done in about a week and then it’s in to the fridge it goes. Basically the same as making sauerkraut but making pickles using carrots. I like the ease of this method. Don’t get me wrong I like making pickles with vinegar too, I think I like the lacto fermented better. I’ll be making both this year because I’d need an extra fridge to keep ALL the pickles I want to make.

Lacto fermentation happens when you slice produce, salt it and get the juices flowing. This is a great quote about the lacto fermentation from a dear cook book, Nourishing Traditions by Sally Fallon “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms (lactobacilli) produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora through the intestine.” Don’t be afraid of lacto fermentation it’s an ancient preservation technique. Besides you’ll know if it goes wrong because when you open a jar of pickles or a crock of sauerkraut your mouth should water, if not you have a problem.

Lacto Fermented Carrots

Course: Preserving, Salad, Snack
Cuisine: Alaskan, American, Vegetarian


  • 8-10 good sized carrots you may need more or less depending on the actual size
  • 1 TBSP pickling salt
  • 1 TBSP mustard seeds optional
  • 1 TBSP dill seeds optional
  • 1 TBSP whey juice on top of plain yogurt OR use one extra Tablespoon of salt


  • Clean the carrots well, peel if necessary--I did not because the fresh carrots are sweet and the peels are tender
  • use a food processor fitted with the slicing blade to cut the carrots lengthwise or coin shaped or both
  • start filling the jar, put in a layer of carrots then a sprinkle of salt, mustard seeds and dill seeds
  • use the blunt end of a wooden spoon to mash the carrots down
  • keep repeating the layers until you get as many of the carrot slices in to the jar as possible
  • pour the whey over the top
  • press a layer of saran wrap down over the carrots and pressing to make sure the top is sealed and no air can reach the carrots
  • I used a small baby food jar wedged over the saran wrap and under the lid to ensure the carrots were firmly pressed down-I recommend doing this if your carrots are far down in the jar OR slice and add another carrot or two
  • place in a dark cabinet or corner and let rest, cover to keep light out
  • the next you need to check and make sure liquid is forming, just gently swirl the jar it should be filling up with liquid
  • open slightly to let it breathe then recap
  • repeat the process the next day, if there is not enough liquid you can mix a salty water solution and pour over the carrots after you remove the jar and the saran wrap
  • then recap with fresh saran wrap, the jar and the lid
  • every day you need to look for bubbles in the jar, pop the top and then reseal but you don't need to remove the jar holding the carrots down OR the saran wrap just let out and air, kind of like burping tupperware
  • after a week it should stop bubbling in the jar and this is your sign to put it in the fridge and start eating it--it is also your sign to start a new batch because once your family starts putting pickle carrots ON everything the will disappear in an instant


you will need: 1 quart jar, lid and ring-I used a pickle jar-washed and rinsed in super hot water