A green platter topped with grains, slices of orange, fermented carrots and crushed green pistachio nuts

Lacto-fermented carrots with grain salad

  • serves 4
  • Easy

Make carrot season last even longer by fermenting with citrussy orange zest and fragrant herbs. Once pickled, this funky veg is fantastic paired with grains, orange slices and pistachios for a zingy vegan salad


Try this lacto-fermented carrot salad, then check out our kefir smoothie, kimchi and pickled cherry salad. Want to find out more about preserving fruit and veg? Read our expert guide to fermenting and browse these pickling recipes



  • carrots 400g, left whole, or trimmed and halved or quartered if large
  • orange zest 3cm strip
  • sage, basil or thyme a handful, (optional)
  • sea salt flakes 12g


  • cooked mixed grains 2 pouches
  • flat-leaf parsley a handful, stalks finely chopped, leaves picked
  • oranges 2, peeled and sliced
  • whole black peppercorns ground to make ½ tsp
  • pistachios a handful, chopped
  • sumac a big pinch
  • extra-virgin olive oil to serve


  • Step 1

    Wash and then tightly pack the carrots (cutting them if necessary) into a 500ml jar, leaving a 3cm gap at the top. Add the orange zest and herbs, if using.

  • Step 2

    Make a 3% brine solution by stirring the salt into 400ml of water. When dissolved, pour the brine over the carrots until they are submerged. Cover loosely with a lid or a cheesecloth and set aside to ferment at room temperature for a minimum of four days or until bubbles start to appear. Either leave at room temperature to continue fermenting or transfer the jar to the fridge, which will slow the fermentation process. Vegetables in brine are at their best consumed within one month but will last for several months if needed.

  • Step 3

    For the salad, toss together the grains, parsley and plenty of the drained pickled carrots. Tip onto a platter and top with the orange slices, black pepper, pistachios, sumac and drizzle with plenty of olive oil.

Read our expert guide to fermenting for simple preserving techniques to try at home..

The low down of fermenting - Collection of Vessels

Nutritional Information

  • Kcals 379
  • Fat 14.3g
  • Saturates 2.3g
  • Carbs 48.8g
  • Sugars 12g
  • Fibre 10g
  • Protein 8.7g
  • Salt 0.6g