Fermented carrots with dill recipe
Looking for a healthy snack? Try our fermented carrots recipe – the perfect way to always have a gut-friendly snack to hand.
Fermented veg takes a little while to prepare, but is well worth it. You’ll have a supply of snacks that are easier on the digestion. Make a big batch – the carrots will keep for around six weeks.
Serve your fermented carrots with our broccoli and kefir dip or beetroot dip as a delicious gut-friendly snack. They also make a tasty alternative carrot side dish with your main course.
Make gut-friendly fare at home
Love fermented food? Discover how to make more at home with the Liz Earle Wellbeing Good Gut Box. Working with Freshly Fermented, Liz has carefully curated the Liz Earle Wellbeing Good Gut Box to help you discover just how easy (and delicious!) fermented foods are to add into our daily diets.
Containing six organic starters, you’ll be able to make some of Liz’s all-time favourite ferments. Packed with natural probiotics, these foods will help populate your gut with beneficial bacteria. You’ll reap the myriad health and wellbeing benefits that come from having a healthier gut.
Discover more fermented recipes
Fermented foods are packed with beneficial bacteria that help support your microbiome. And carrots are a good source of soluble fibre which feed your friendly gut bacteria. They are also rich in beta carotene, which our bodies convert into vitamin A, as well as potassium, biotin, vitamin K1 and B6.
- About 1.6 litres filtered water
- 3 tbsp sea salt
- 800g organic carrots, peeled and quartered lengthways
- Sprig of dill
- 100ml water kefir (optional, or try our recipe to make your own)
- To ferment the carrots, add half the water to a large non-metallic bowl, then add one tablespoon of the salt. Stir with a wooden spoon, then add the carrots and more water to cover. Set aside and leave overnight.
- Drain the carrots well, then pack them into a one-litre sterilised sealable jar and add the dill.
- In a glass or plastic jug, mix together the water kefir, the rest of the salt and about 400ml of the filtered water. Give it a stir with a wooden spoon and pour over the carrots.
- Seal the lid and leave for at least one week before using.