Pickled Ginger & Cardamom Carrots

Ease into the probiotic trend with these fermented carrots.

Pickled Ginger & Cardamom Carrots recipe
Photo by Ronald Tsang
2 16-oz jars
Prep Time
20 min


  • 1 2-inch piece fresh ginger (peel-on), scrubbed and thinly sliced
  • 6 green cardamom pods
  • 10 organic carrots (peel on), scrubbed
  • 2 cups filtered water
  • 1 tbsp high-quality sea salt (such as Himalayan or Celtic salt)
  • 2 small green or purple cabbage leaves


  • 2 16-oz wide-mouth glass jars with lids, sterilized
  • 2 small glass jars with lids (4-oz or 8-oz), sterilized (NOTE: Jars should be narrow enough to fit inside rims of 16-oz jars.)


1. Divide ginger and cardamom among 2 16-oz wide-mouth glass jars. Cut carrots into 3½-inch lengths, halving or quartering thicker lengths and leaving thin lengths whole. Divide carrots among 16-oz jars, packing tightly.

2. In a large glass measuring cup, stir together filtered water and salt until salt dissolves. Pour into 16-oz jars, leaving 1-inch headspace between surface of liquid and rim of jars. Arrange cabbage leaves in 16-oz jars over top of carrots. Fill 2 small glass jars with water and seal tightly with lids. Place in 16-oz jars over top of cabbage leaves to keep carrots submerged in liquid.

3. Place 16-oz jars in a shallow bowl to catch any overflow, and cover with clean tea towels. Let ferment in a cool place away from direct sunlight, pressing down on small jars as needed to keep carrots submerged in liquid, for 7 to 14 days. Remove small jars and discard cabbage leaves. Seal 16-oz jars tightly with lids and refrigerate for up to 12 months.

Nutrition Information

  • Serving Size 4 carrot sticks
  • Calories 6
  • Carbohydrate Content 1.5 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 68 mg
  • Sugar Content 1 g