Fermented Carrot Sticks with Cinnamon, Ginger and Coriander

Ginger carrot sticks

This ferment was my first ferment in a Pickl-It jar and I am very happy with the results.  Nice and crispy, no scum to skim off (I usually don’t have any scum or mold anyway).  One weird thing happened though.  The water turned slimy!  My first thought was something went wrong.  My second thought was maybe something went right and this was what carrots were supposed to do.  After a little research, it turns out it is completely normal.  It’s just pectin and is actually good for you.  For you GAPS/SCD nerds out there that I just scared with this revelation, pectin is a polysaccharide but the fermentation process breaks it down so your body doesn’t have too. So eat your carrots and drink your slime.  It’s good for you!  I just got to thinking that maybe this slime would make a great salad dressing base…

Carrots are no where near in season yet here.  We haven’t even planted any yet.  Soon though.  I can’t wait to see all the wonderful colors carrots come in.  If it stops raining here, we might get our carrot bed and pea/bean bed in this weekend.

I like having cut up veggies like this on hand for a quick snack throughout the day.  I don’t know about your house but at my house everyone gets ravenously hungry as I’m making dinner.  I have to shoo everyone out of the kitchen constantly, “Out of the fridge!  Dinner is almost almost done.”  If I throw a few carrot sticks (or green beans) in their direction, I don’t have to worry about ruining their appetite.

Carrots Sticks

  • 3 lbs carrots, peeled and cut into sticks
  • 1 cinnamon stick
  • 2″ knob of ginger, sliced thin
  • 1 tbsp coriander seeds
  • 2% brine solution (19 gms salt per 1 quart water)

In a mason jar, pack carrots firmly keeping them well below the lip of the jar.  Add spices and starter culture if using.  Pour brine over everything to within 1″ of the top.  Weigh veggies down. Close your fermentation vessel and don’t forget to fill your airlock.  Let set 5-7 days or until bubble activity dies down.  Move to cold storage.


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9 comments to Fermented Carrot Sticks with Cinnamon, Ginger and Coriander

  • Michelle

    Can you use kefir starter culture for this? I’m new the fermented vegetable world… Thanks!

    • Melanie

      While I haven’t tried it myself, I don’t see why it wouldn’t work. I’ve heard of people using kefir water or even kefir grains (water or dairy) in their ferments and fishing them out when it’s done.

  • Sarah

    Hi – quite new to this. Just wondering, does peeling the carrots not remove all the good bacteria on the skins? Thanks!

    • Melanie

      You can either leave the skin on or peel them. There are lots of good buggies on the skin but lactic acid bacteria is ubiquitous so even if you peeled them, there is still plenty of LAB’s to get the ferment started. I don’t really care for the taste of the skin, so I peel it. Another option, if you want the benefit of the peel, is to put the peelings in with the carrots and just don’t eat them if you don’t want too. I might do that next time I make these.

  • Anne-Marie

    What is the ideal temp range for fermenting on the bench? In Australia it gets very hot in my kitchen, in summer is usually 35 degrees. I would think the fridge would be too cold though. I have tried a few things and most of them worked out fine but not sliced cucumbers! They went slimy and although they did not taste bad I could not eat them.

    • You really don’t want it to get hotter than 25C. I know people will use a cooler with ice packs to keep the ferment at the right temp. I don’t suppose you have a basement or cooler spot in the house. When my house was extra hot this last summer, I found a closet that usually stayed below 25C. If that doesn’t work for you, you might just need to wait until the temps are cooler. Traditionally, people didn’t ferment in the summer but rather in the fall when it was cooling off.
      I haven’t had much luck with sliced cucumbers either. I have to eat them up pretty quick or they get soft and slimy. To get them to stay crispy, you need to you a very high amount of salt and once they are pickled, you can de-salt them by soaking them in water. I just do whole pickles now and slice them after they are fermented if I want sliced pickles. Cucumbers are a more complicated vegetable to ferment 🙁

  • Jaime

    I am fairly new to the world of fermentation. I really appreciate your site!! Thank you for all your wonderful info! My question….my carrots seem to be slimy with a layer of white film on the bottom of the jar. If I move the jar around it stirs it up and makes the brine very cloudy. Some jars even look like egg whites swirled in when I turn the bottle. I followed your recipe for carrots with dill to a T and used salt whey. I used a pickl-it. They smell and taste fine. Are they ok?? I know you said slime was ok but the white slime seems weird. I seem to have the same thing going on with a batch of garlic I stated a few weeks ago. There is also garlic in the carrot ferments. Maybe that’s what is wrong??

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