Dilly Garlicky Carrotskys


The Back Story

This is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage. The only issue for me, is I love it with spiralised carrots and the only way I can do this is with my hand spiraliser, which can be labour intensive. You can do it with carrots cut into long sticks as well, but I just love the bouncy fermented spirals of dilly carrots that the extra toil of spiralising produces.




1.5kg or more of carrots (unpeeled if organic) spiralised or grated in whatever manner you fancy.
2 garlic cloves
A bunch of fresh dill, stalks and all
Caraway seeds


1 litre Kilner Jar, washed in hot water or that has been through the dishwasher.

Mixing bowl

Set of scales

Spiraliser/mandolin/grater/food processor/knife



Spiralise the carrots or chop/food process/grate in your chosen fashion.

Chop up the dill finely – stalks especially so, and mix together in the mixing bowl with the carrots.

Slice the garlic finely and add in.

Sprinkle with caraway seeds or other spices of your choice.

Weigh the veg (less the bowl) and add 2% salt.

Massage in well until you can squeeze moisture from the carrots in a clenched fist.

Then pack into the kilner jar firmly, leaving a little headspace at the top.

The veg. should be submerged beneath the juices you have squeezed out as you have packed them down into the kilner. You can use a weight to weigh it down or a cabbage leaf, along with a quarter of a carrot placed vertically will wedge under the lid pushing the cabbage leaf down and keeping the carroty ferment under its juices, whilst the microbes go about their business.

Leave to ferment at room temperature for around 5-7 days. I recommend putting the kilner on a saucer or a bowl whilst fermenting to catch any juices that are forced out of the kilner by the fermenting process.

I always label my ferments, listing the date they were made, the ingredients and the date I next need to pay them attention. You don’t think you will forget, but you do.

Have a taste after 5 days and, if you are happy, refrigerate and eat. If not, leave for a little longer but watch they don’t go slimy!


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