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Southwestern Fermented Carrot Sticks

Our Southwestern Fermented Carrot Sticks recipe is a fun way to add a little spice and a whole lotta probiotics to your diet!

Southwestern Fermented Carrot Sticks


  • 1-1 1⁄2 pounds carrots
  • 1 quart water
  • 1 tablespoon
  • sea salt
  • 3 garlic cloves, peeled
  • 1⁄2 teaspoon chipotle powder
  • 1⁄2 teaspoon cumin seeds


  1. Make a brine by dissolving salt in 1 quart water and set aside.
  2. Cut carrots into sticks that will fit into a quart jar.
  3. Place garlic cloves, cumin seeds, and chipotle in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1⁄2 – 2 inches headspace.
  4. Pour the brine over the carrot sticks, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will slowly continue to develop as it ages. Makes 1 quart.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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