Fermented Carrots

  • 1-2 cloves of garlic, whole and peeled
  • 1-2 sprigs of fresh dill or coriander
  • 500 grams of carrots, peeled and cut roughly
  • 2 tablespoons of Himalayan or Celtic sea salt
  • Filtered water
  • 1 litre fido jar


  • Add garlic, herbs and carrots to a clean fido jar
  • Top with water and salt
  • Ensure the carrots are well covered with water
  • Ensure there is still 2-3 cm of space in the jar above the water line
  • Place in dry dark place to ferment
  • After 5 days open to a release gas
  • Store in the fridge
  • Enjoy with meals or as a snack – great in lunch boxes