October 08, 2016 2 min read 0 Comments

Only eat carrot sticks if ranch is on the side? Us too... until now.

Fermented Dill Sticks look like regular, old, ranch-needing carrots sticks (meh), but they are loaded with more flavor than any ramekin of ranch can hold. The secret? Fermentation.

Carrots in Mason Jar with Pickle Pipe and Pebble

We want to share with you our absolute favorite recipe for fermented carrot sticks with dill from Cultures for Health. It's incredibly easy to make, very tasty and it's something your entire family can enjoy. Fermented carrot sticks are a great starting point for beginner fermenters and they're an easy palate pleaser for young children or anyone new to fermented foods. 

Fermented Dilly Sticks


  • 3 tbs sea salt
  • 4 cups water
  • 6 medium carrots, sliced lengthwise
  • 3 garlic cloves, crushed
  • 3 sprigs of dill 



  1. Clean and cut your carrots lengthwise, into easy-to-eat sticks.
  2. In a measuring cup, dissolve the salt into water (whisk if necessary).
  3. Begin placing your carrot sticks into the Mason jar and push the dill and crushed garlic to the sides. Note: your carrot sticks should be trimmed so there is a 1.5" gap between the lid and the carrot sticks.
  4. Once the jar is filled with carrot sticks, pour in the salt water until the carrots are submerged and they are about 1" below the rim.
  5. Place a Pickle Pebble on top of all of the ingredients (this will weigh them down below the brine). The Pickle Pebble should be slightly submerged; if dill or garlic bits rise above it, scoop it out to prevent mold. 
  6. Place a Pickle Pipe on the jar and secure it with a band; let the them sit in a cupboard or other dry, dark space for 7 - 10 days. 
  7. After fermentation is complete, replace the Pickle Pipe with a Chalk Top, write the date on the lid, and move them to the fridge. They're now ready to eat! 

You can ferment the carrots for up to two weeks, but we recommend tasting them after one. The longer they ferment, the softer they will become and the more flavorful, but we prefer ours to have a nice crunch. 

Have you made these before? Let us know how long you like to ferment yours for. 


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