Lacto-fermented Carrots & Kombu


Have you tried pickling carrots before? If not, you really should give it a try (check out our lacto-fermenting overview if you are a beginner). It’s easy and the carrots have a great sweet/sour balance. I added kombu, an edible type of kelp, to this batch to an extra layer of flavor. Kombu is traditionally used to make dashi, which is the broth base for most miso soups, but it can used in any number of other dishes, too. As an added bonus, kombu keeps well for long periods of time, making it an ideal pantry staple to keep on hand. It doesn’t hurt that it is a nutritional powerhouse as well.


Lacto-fermented Carrots & Kombu
makes a pint

Recipe note: I used the small carrots from last weeks share, which were only 2 to 3 inches long. It took roughly 40 of these small carrots to get 2/3 pound whereas you might only need 3 or 4 large carrots to equal this weight.


  • 2/3 pound carrots, trimmed and cut 1/4″ thick on the diagonal
  • 2 cups water
  • 1/2 ounce (about 3/4 tablespoon) sea salt
  • 3 pieces of kombu (roughly 2×3″), cut into 1/2″ strips


  • Place carrots in a 1.5 pint jar.
  • Place 1 cup of water along with the salt in a small saucepan. Cover and bring to a simmer over medium heat, making sure the salt has dissolved. Remove from heat and add the kombu (it should soften within a minute or so). Add 1 cup of cold water and allow the mixture to cool to room temperature. Pour over the carrots and ensure they are submerged (we love the KrautSource fermenting lid but you can also weigh them down with a cabbage leaf). Cover and allow to sit at room temperature. Taste daily to determine when they are “done”.

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