timeframe: 7 days or longer

The whey in this recipe turbocharges the fermentation process and can lead to exploding lids if not off-gassed. Open the jar over the sink in case a bubbly volcano of carrots blows the lid off. Lots of pressure—and flavor—in this one.  


  • 4 cups grated carrots 
  • 1 tbsp grated ginger 
  • 1 tbsp sea salt
  • 4 tbsp whey


  • large mixing bowl
  • quart mason jar
  • hand grater or food processor
  • canning funnel (optional)


  1. Grate carrots and ginger.

  2. Mix ingredients together and press into the jar till the juices rise above the carrots. Release pressure from the jar daily during first week of fermentation.

  3. Once fermentation slows after about a week, store in a cool place. Enjoy!

Ginger CarrotsGinger carrots make a great introduction to fermented vegetables for children of all ages.