Easy Fermented Carrots With Harissa
Easy Fermented Carrots With Harissa are a delicious, probiotic-rich snack that adds a bold kick to salads, Buddha bowls, and charcuterie boards. No fermentation starter is needed—just simple ingredients and a little patience.
Fermentation is a fantastic way to preserve vegetables while enhancing their nutrition and flavor. It’s surprisingly easy to start, even though the process takes about 5 to 10 days to develop that perfect tangy taste.
These fermented carrots are delightfully crisp, slightly spicy from the harissa, and irresistibly snackable. Enjoy them on their own, paired with hummus or romesco dips, or as a zesty addition to salads, Buddha bowls, and even ramen.
Beyond their incredible flavor, fermented vegetables are packed with probiotics, which may support gut health and boost the immune system (read more about the health benefits of fermented foods).
Table of Contents
Why you’ll love these fermented carrots with harissa
- Easy to make – With just a few simple steps, you’ll have a delicious batch of fermented carrots. All you need is a clean mason jar, sliced carrots, and salted water (brine). The hardest part is waiting 5 to 10 days for the magic to happen.
- Keeps crunchy – Unlike other pickled veggies that soften over time, these carrots stay satisfyingly crisp for weeks.
- Snack with a kick – Infused with harissa, these carrots pack a punch of heat and deep, smoky flavor—perfect for spice lovers.
- Long-lasting – Fermented carrots stay fresh in the fridge for up to three months, making them a convenient snack, side dish, or a convenient burst of flavor.
If you love fermented vegetables, you should also try our other recipes, like Easy Fermented Red Cabbage Kraut – 2 Ingredients, Simple Fermented Beets, Fermented Hot Chili Sauce – Beginner-Friendly, and Gochujang Kimchi (Vegan). For fermented drinks see Kombucha Brewing Guide For beginners, Apple Kombucha, Sage Kombucha, and Ginger Kombucha.
What is Lactco Fermentation
Lacto-fermentation is the process where Lactic Acid Bacteria (LAB) bacteria break down the sugars in food, in this case in carrots, and form lactic acid. Lactic acid gives the food a pleasant tangy flavor we are used to from yogurt, sauerkraut, and sour dough. Lacto-fermentation occurs in anaerobic conditions, which means without air. If exposed to air, our fermented food would be infected with air-borne bacteria. Therefore, it’s crucial to always fully submerge the veggies, in this case carrots, in the brine.
Ingredients
- Sea salt – Choose non-iodized and without other additives, such as anti-caking agents. Use 2 % salt per total weight of the water and carrots.
- Fresh carrots – Four large carrots, but you can use more. They should be fresh and seasonal.
- Filtered water – Make sure there are is no chloramine, fluoride, and other toxins in the water used for fermentation.
- Harissa powder – One teaspoon of harissa powder.
How to make fermented carrots?
Prepare the jar
- Sterilize the mason or a jar with a lid, by either pouring a few tablespoons of vinegar inside and mixing it around or by pouring almost boiling water inside and letting that sit.
Prepare the carrots
- Wash the carrots thoroughly and remove any bruises and cuts. Don’t peel them because their skins contain the lactic acid bacteria that will help kick-start the fermentation process.
- Slice the carrots either with a mandoline slicer or into sticks.
Fill the jar
- Add the harissa powder to the jar and add sliced carrots, packing them in a tight so they will stay in one place.
- Pour filtered water on top of the carrots, leaving two centimeters, one inch of empty space on top.
Salt and ferment
- Calculate 2 % salt per total weight of the carrots, harissa, and water. You can do this by taking the total weight in grams and multiplying it by 0.02. Add the salt to the jar and shake lightly, making sure the carrots remain in place.
- Add fermentation weight to keep everything submerged.
- If using a mason jar, leave it half unscrewed. If using a jar with a lid, take the rubber seal off and close the jar. Leaving the glass top loose will help escape the CO2 that will be produced during the fermentation process.
Fermentation
- Place the ferment in a dark spot, or at least away from direct sunlight – like a cupboard or a basement, at room temperature 15°C to 24°C (60°F to 75°F).
- Place a bowl or a plate underneath the ferment in case some liquid is pushed out during the fermentation process.
- Let ferment for 5 – 10 days. The carrots will become bubbly the next day, then proceed to being cloudy. Pay attention to the transformation of the ferment, if a white layer forms on top – that is Kahm yeast, which is harmless, but foul tasting – so it’s good to catch it early and remove it.
- If you like your ferment less sour, let it ferment 5 – 7 days. If you like it more sour, leave it to ferment for 7 – 10 days.
Recipe adaptations
- Adding fresh herbs and spices instead of harissa – ginger, dill, garlic, or fresh chili peppers would be a lovely complement to the carrots.
Equipment needed
- Kitchen scale to measure the 2 % salt needed to add to the brine.
- Mason jar or flip-top jar 400 ml / 14 – 16 oz to ferment the carrots in.
- Fermentation weights will help to keep the ferments submerged in the brine – see an example of glass fermentation weights here. Alternatively, a sandwich bag filled with water can be used on top – see our Fermented Hot Chili Sauce – Beginner-Friendly or Easy Fermented Red Cabbage kraut – 2 Ingredients for examples.
- Mandoline slicer – if you want to slice the carrots in thin slices. However, slicing it with a knife in different shapes also works.
Kahm yeast
If you notice a powdery white layer or spots, it’s likely kahm yeast. This thin, stretchy film often has bubbles trapped underneath. While harmless, it can develop a strong flavor that we find unpleasant. Removing it early helps prevent it from affecting the final taste.
To remove kahm yeast, tilt the open jar over the sink and carefully pour out just enough brine to discard the yeast. If the carrots are no longer fully submerged, top up with water and a teaspoon of salt.
Growth of dangerous bacteria
If you see green spots, it’s definitely mold, which can be harmful. While mold can also be white, it’s easy to identify by its fuzzy texture. Unlike beneficial bacteria, mold indicates harmful contamination. If it appears, discard the entire batch, disinfect your equipment, and start fresh to prevent bad bacteria from spreading.
Recipe video with harissa fermented carrots
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Easy Fermented Carrots With Harissa
Equipment
- 1 Kitchen scale
- 1 Mason jar or flip top jar 400 ml / 14 – 16 oz
- 1 Mandoline slicer optional
- 1 Fermentation weight optional
Ingredients
- 300 ml water
- 4 carrots large
- sea salt
- 1 tablespoon harissa powder
Instructions
Prepare the Jar
- Sterilize a mason jar by rinsing it with vinegar or nearly boiling water.
Prepare the Carrots
- Wash thoroughly, removing any bruises but keeping the skins for natural fermentation. Slice into sticks, rounds or thin slices.
Fill the Jar
- Add harissa powder, then tightly pack the carrots. Pour filtered water, leaving 2 cm (1 inch) of headspace.
Salt & Ferment
- Calculate 2% salt based on the total weight of carrots, harissa, and water (grams × 0.02). Add salt, shake gently, and keep the carrots submerged with a fermentation weight.
- Leave mason jar lids half-unscrewed or remove the rubber seal from flip-top jars to allow CO2 to escape during fermentation.
Fermentation
- Store in a dark place at 15–24°C (60–75°F) for 5–10 days.
- Place a plate underneath in case of overflow.
- Ferment for 5 – 10 days. The carrots will become bubbly the next day, then proceed to being cloudy.
- Pay attention to the transformation of the ferment. If a white layer forms on top – that is Kahm yeast, which is harmless but foul-tasting – so it's good to catch it early and remove it.
- For a milder taste, ferment for 5–7 days; for a tangier flavor, ferment 7–10 days.
Variations
- Swap harissa for fresh herbs or spices like ginger, dill, garlic, or chili peppers.
Notes
- Wash the carrots and remove any bruises or cuts, but don’t peel them.
- Pack the sliced carrots tightly in the jar so they will stay in place.
- Ensure carrots are fully submerged in brine, leaving 2 cm (1 inch) of space on top.
- Loosely close the jar—if using a flip-top, remove the rubber seal.
- Place a plate under the jar to catch any overflow.
- For safe fermentation, use clean jars and hands. Discard the entire ferment if fuzzy blue, brown, or black mold appears.
Nutrition
FAQ
What is the difference between fermenting and pickling?
Pickling uses vinegar to preserve food, while fermentation lets beneficial bacteria create natural acids. Fermented foods get probiotics and deeper flavors, while pickled ones are just acidified.
What equipment is needed for fermenting carrots?
A kitchen scale to determine the amount of salt needed, a mason jar or flip-top jar 400 ml / 14 – 16 oz, and a fermentation weight or a small sandwich bag.
What is the white stuff floating on top of my fermented carrots?
Kahm yeast is a harmless, thin film that can develop an unpleasant taste. Remove it early by tilting the jar and pouring off the top brine. If needed, add water and a teaspoon of salt to keep the carrots submerged.
We love fermenting carrots with different spices, harissa and chipotle powder are our favorite. They are so versatile – perfect in sandwiches, salads, loaded hummus, and buddha bowls. I hope you try it and love it as much as we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy fermenting!