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I Tried Fermenting Carrots and WOW!
In Appetizers and Dips

I Tried Fermenting Carrots and WOW!



These Honey Ginger Chili fermented carrots hit every note — bright, spicy, and sweet with fermented garlic honey for probiotic depth.
I start clean with a 7% brine, then build the flavor after fermentation.
Click the book in the video overlay to grab my full 2-Step Fermentation Guide 🧂

#fermentation #fermentedcarrots #guthealth #dishbydavid #realfood #fermentationsystem
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Tools used in this video:
Cutting Board – https://amzn.to/4e2ivOi
Salt Jar – https://amzn.to/3MHEkX7
OXO Spatula – https://amzn.to/47s0J4y
OXO Tongs https://amzn.to/3ZEtKIr
OXO Grinder – https://amzn.to/3XFdCEY
Beef Bouillon – https://amzn.to/3TrlDL4
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(links are affiliate links, so I get paid when you use them, with no extra cost to you.)
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These are fermented carrots and they slap. Most people over complicate it, but it starts simple. Just salt and water. Hard 7% salt brine. No flavor yet. Just fermentation doing its job. Let it sit. Let it bubble. Once that first ferment’s done, that’s when I build the flavor. Raw ginger, chili, lime, and my fermented garlic, honey, cloves, and all. That blend hits the carrots and wakes them up. Bright, spicy, sweet, and alive. A living flavor that only real fermentation can make.

38 Comments

  3. @apelaw1183

    Man I bought your book and used the 10% brine then flavoured with step 2…. They taste like shit. Sooo salty and no flavour got into them at all after a week. Going to experiment with a lower salt %

  5. @joannaz7120

    I made some fermented carrots and totally fell in love with them. Thanks for sharing your knowledge and recipes 👌🏼☺️

  9. @davidruiz18

    Somos un crisol de razas, con mayor influencia española, aclarando que No fuimos.uma colonia, sino Virreynato y nos mezclamos. Soy de Arequipa y en mi colegio y familia hay de todos loa colores blancos, carosos, trigueños….cuál es el problema. Las princesas incas Ñustas ya No existen. Creo que este entrevistador tiene un problema de paradigma racial errado, a pesar que dice ser peruano..le falta "calle"

  15. @Pianamora

    I would wanna ferment or pickle carrots cuz I just love carrots. But not with so much salt. Does it still ferment with 2%? And I like it plain so I wouldn't add the other stuff. Is it okay.??

  16. @timway6839

    One teaspoon of sea salt added to my cucumbers in the agee jar is quite salty.
    I might pour out the water after charging with whatever next time and then play a percentage game.

  26. @cstike

    I thought our bodies ferment stuff in our gut anyway? Is this like a fast track or something?

  28. @ewg6200

    POV: SFB
    You just can't help yourself, can you? You just have to get that histrionic ostentatious flourish in there. The way you just flip away that lid is SO impressive 🤮🤮🤮

  29. @mothernature88888

    Fermented food is 100% healthy but to much salt is ruin gut's flora (good bacterias) and kidneys. I use 1 flat tbsp per 1 litre of water (34 oz.) for every fermented food.