Fermented carrots are rich in healthy probiotics and a great snack for kids. You can enjoy them straight out of the jar or try adding them to grain-based salads. It’s best not to cook your fermented veggies, as heating them in any way will destroy the good probiotic bacteria that fermented foods provide. 

Makes: 1 litre jar

Preparation time: 10 minutes



• 500g organic carrots

• 2 cloves garlic

• Handful of dill

• 1 tbsp mustard seeds

• 1 ½ tbsp sea salt flakes

• 1 litre filtered or mineral water

• 1 litre wide-mouthed jar


1Wash and peel the carrots, slice into batons and pack them into a clean jar. Peel and slice the garlic cloves and add them to the jar, along with the dill. Make sure the jar is packed as tightly as you can. Leave a gap at the top of the jar for a weight to sit. Whisk the salt into the water and pour into the jar to cover the carrots. Weigh them down with a glass fermentation weight. Seal the jar and leave at room temperature. You will start to see the carrots fermenting and bubbling lightly the following day. Leave to ferment for five days. Once ready, the carrots will store in the fridge for up to three weeks.

Recipe courtesy of Gill Murray