These aren’t just carrot sticks, but supercharged, probiotic ones. Carrots are a great source of retinol, which our body converts into Vitamin A and is great for our eyes. When fermented, these nutrients are much easier for our body to absorb and use.

Did you know? Every day in UK homes we throw away 2.7 million whole carrots. What a waste when they could go into this amazing snack. This recipe is great for using up a bunch of carrots, super for packed lunches, picnics, or just around the house snacks. Eat alone or dip away! 


  • 400 grams carrots, cut into matchsticks 
  • 2 cardamom pods, cracked 
  • 750 millilitres salt brine, 2% (750 millilitres of water & 15 grams of Himalayan Pink or good quality sea salt) 

Makes 1 litre 


  1. Put the carrot sticks and cardamom to the jar. Make your brine solution by dissolving the salt in just enough boiling water and top up to total 400 millilitres with cold filtered water.  
  2. Pour over the cooled brine over the veg and use a fermentation weight to keep the fruit submerged. Seal the jar(s). 
  3. Allow the carrots to ferment for 10 days-2weeks. The brine will go cloudy and fizzy as the veg ferment, but don’t worry this will clear up.  Be sure to ferment this out of direct sunlight and somewhere that has a consistent temperature of 20-22 celsius. 
  4. Once the carrots are ready to eat, store them in the fridge and consume within about 4-6 months, but these will keep for longer if left unopened. 

Food savvy tip:

It's sometimes hard to know which foods are in season in the UK, particularly when there's so much available on supermarket shelves throughout the year. Check out our month by month guide to eating seasonally.

Hungry for more?

If you want to dip your fingers into some more fermenting, try our fizzy pink onions recipe

Fizzy pink onions