Fermented carrot salad from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 193) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferments for 7-14 days.

  • Ganga108 on May 28, 2026

    I've made these today as part of Shockey's trio of carrot ferments that she encourages us to try together to experience the taste differences (in her newsletter). Her newsletter says to ferment them for 4-5 days, contrasted to the 7-14 days here. Just ferment them until you like the flavour.

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