Fermented Shredded Indian Carrots

This ferment tastes good fermented and non-fermented (I had to sneak a taste, it smelled so good while pounding).  I really enjoy how Indian spices lend themselves to ferments.  No wonder India is know for their spices and pickles!

I’m trying to do ferments that are in season.  One of the reasons we ferment is to preserve the fruits in vegetables in season so we can enjoy them out of season.  But what is in season in North Dakota in March?  Nothing.  So I’m focusing on root vegetables that have may have made it this far in the season as well as beans, water and milk kefir, kombucha and sourdough.  I can’t wait until we start getting some fresh grown veggies from our local CSA.  I’m sure radishes will be up first and I have a few ideas.
Shredded Indian Carrots
  • 3 lbs carrots, peeled and shredded
  • 1 tsp turmeric
  • 1-2 tsp red pepper flakes (left over mash from making hot chili sauce is perfect)
  • 1″ knob of ginger, peeled and grated
  • 1 tsp fenugreek
  • 1 tsp mustard seed
  • 19 gms of sea salt
Shred carrots either with a grater or in a food processor.  Place in a large non-reactive bowl and add remaining ingredients.  Mix well and let rest for about 15 mins.  By now the salt should have released the juices from the carrots.  You can mash it a bit with a kraut pounder, wooden spoon or just squeeze in your hands.  Spoon into a fermentation vessel, pressing down so the carrots are submerged in their juices.  If not enough juice is produced, add 2% brine to cover (19 gms sea salt per 1 quart water). Use a weight to keep the carrot submerged.  Cover and let set at room temperature for about 5 days or until activity dies down.  Move to cold storage.

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15 comments to Fermented Shredded Indian Carrots

  • Could you add cabbage to this instead of using a starter or whey?

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  • Hi Melanie,

    You had me at hello when you combined two of my favorites in one recipe! I love fermented foods and indian foods so I will be making this recipe soon. Thanks for sharing. 🙂

  • I’m going to try this – thanks! I’ve been meaning to put fermented foods back into our diet and we LOVE Indian spices. Thanks!

  • David

    Hi I asked a similiar question in your celery recipe. You responded to an earlier question- abotu adding fermented cabbage to this instead of the whey or starter you wrote – You bet! Juice from any fermented veggie makes a great starter culture or just add extra salt.

    So if you have the juice from some fermented veggie, it would still be the 1/4 cup of that juice, and no extra salt needed.

    Also does the sugar content of the carrots get consumed in a similiar way that say the sugars do when making water kefir? Curious.

    • Melanie

      Juice from fermented veggies is the best option actually next to Caldwell vegetable starter. Yes, a 1/4 cup of that is perfect with no extra salt. I usually keep a jar of pickle or kraut juice in the fridge for that purpose (it tastes good to add a tablespoon to broth as well).

      And yes, the bacteria break down sugar and starches in the veggies you are fermenting making it more easily digestible and just better for you 🙂 I’d love to do a nutritional analysis of different fermented veggies. A before and after kind of thing. Some day…

  • Holly

    Hello there Melanie. Thank you so much for an amazing blog. I made these carrots and they ARE over the moon wonderful, delicious. I see so many recipes on your website that I am really looking forward to trying. I am relatively new to fermenting vegetables and have been a little nervous about it for some reason. But the results I have had so far coupled with your amazing recipes have me so excited to continue and experiment. Thank you so so much.

  • Hi Melanie,
    You say to leave the carrots out to ferment on the counter for 5 days and then move to cold storage. At what point can you start eating the carrots?


  • Leah

    Is dried or fresh turmeric best?

  • Bonnie

    I too am interested in using brine from a previous ferment in another batch. I see in the comments to use 1/4 cup with no additional salt. In order to completely cover my veggies, I need to add more liquid. Do I just add plan water or make up more brine ? Thanks for your help and recipes !

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