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Naturally Fermented Dilly Carrots l SimplyScratch.com

Naturally Fermented Dilly Carrots

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These Naturally Fermented Dilly Carrots are crisp, garlicky and delicious! Not only good for you, these also make for a  great snack or served next to pickles at your next get together. Simple ingredients and nature does all the work.
Course Appetizers & Snacks
Cuisine American
Keyword carrots, dill, easy, fermented, garlic, lacto-fermentation, natural, probiotic
Prep Time 7 d 5 mins
Total Time 7 d 5 mins
Servings 12 servings
Calories 12
Author Laurie McNamara


  • 1 clean 32 ounce glass, wide-mouth jar with tight fitting lid
  • 1 bunch carrots with leafy green tops unpeeled (about 6)
  • 2 to 3 cloves garlic smashed and peeled
  • 2 tablespoon chopped fresh dill
  • 2 tablespoons sea salt
  • filtered water


  • Trim off the leafy tops of the carrots and cut in half so you have 2 shorter carrots. Cut the thicker ends, in half lengthwise.
  • Place the smashed and peeled garlic cloves, fresh dill, sea salt and carrots into the jar. Fill to within one inch of the top with filtered water.
  • Cover loosely 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, which we like!
  • After fermenting at room temperature, tighten the lid and keep in your fridge and they last for up to 6 months!


This recipe is for 1 jar. For 2 jars, simply double this recipe.


Serving: 1g | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1182mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4739IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg