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Fermented Chipotle Carrots

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“Nicely seasoned carrots sticks to add to any veggie platter to snack on stick out of the jar or to use as a healthy chip for dips. ; ) This a Jane Campbell recipe that I tweaked.”

Ingredients Nutrition

  • 1 tablespoon peppercorn
  • 1 tablespoon coriander
  • 1 tablespoon cumin seed, lightly toasted
  • 2 teaspoons fennel seeds
  • 8 fermented garlic cloves, sliced (along with 4 tablespoon of its brine)
  • 1 -2 teaspoon smoky dried chipotle powder (to your heat level) or 1 -2 teaspoon chili flakes (to your heat level)
  • 3 lbs organic carrots, sliced this on a mandolin, then cut to fit into the jar leaving 1 inch head space
  • 2 tablespoons sea salt
  • 1 quart water


  1. Place all but carrots together along with 1 quart filtered water and stir to mix.
  2. Place carrot slices in 2 quart size jars.
  3. Pour the seasoned brine equally over carrots.
  4. If needed to cover completely top with more filtered water to be submerged by 1 good inch.
  5. Weight carrots down.
  6. Close lid and ferment for 7 days. Taste to see if tangy enough. If not leave out. for a couple more days.
  7. Chill and enjoy.

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