Try this lacto-fermented carrot salad, then check out our kefir smoothie, kimchi, sauerkraut 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.


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


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



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