Moroccan-Spiced Carrots

Cumin, coriander, and other Middle-Eastern spices make fermented carrots super-intriguing.

You can swap most any root vegetable—turnips, radishes, winter squash, kohlrabi, or any combination. Beets will bleed color into the other vegetables; if you don’t want the whole mixture to be pink, use golden beets. Add sliced jalapeno peppers, onions, ginger or any other spices for variety.

Makes about 2 pints


  • 6 to 8 large carrots
  • 3 whole cardamom pods, slightly cracked
  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • Zest from one large lemon
  • 1 quart filtered or spring water
  • 4 Tbs. sea salt


1. Peel carrots and cut into sticks about 4 inches long. Divide cardamom, coriander, cumin, and lemon zest between jars. Pack carrot sticks lengthwise into each jar.

2. Combine water and salt in a medium bowl; whisk until salt is dissolved. Pour brine over vegetables, being sure vegetables are completely covered; gently shake the jars a few times so brine percolates all the way down to the bottom.

3. Place a weight (a small Ziploc bag filled with water works well) into each jar to keep vegetables submerged. Cover mouth of each jar with a coffee filter or small, thin dish towel secured with a rubber band. Let stand at room temperature away from direct sunlight for 5 to 10 days. Cover with a lid and store in the refrigerator for up to three months.