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Ginger Carrots

Ginger Carrots


  • 2-4 large carrots, peeled
  • 1 inch of ginger, peeled and sliced into matchsticks
  • 5 tbl salt, preferably salt with high mineral content, such as sea salt
  • 3 cups of water, room temperature


1. Chop carrots into halves, lengthwise.  Cut the resulting long pieces into quarters. Pack carrot sticks into the pint jar, sliding the ginger matchsticks into empty spots between the carrots.

2. Dissolve the salt into room temperature water. Pour it over the carrot sticks to cover them.  You will not need all of the water.

3. Use a jar of water, a boiled rock, or other weight to ensure that your veggies stay submerged. Let them sit at room temperature for one to three weeks, and enjoy!

Tested and Approved by Boston Organics (Chris McIntosh)

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