Lacto Fermented Moroccan Carrot Salad Recipe- Paleo, Dairy Free, and Delicious

I have a love affair with Middle Eastern foods. Ok, while that's true, I tend to love ethnic foods from all over the world, whether Mexican, Korean, Indian, or Ethiopian. But Middle Eastern food holds a special place in my heart.
One of the things common in Middle Eastern food is meze, a spread of various salads and dips eaten at the start of a meal. A spicy carrot salad is one of my favorite salads put out as a meze.
I've been trying to increase the amount of fermented foods I eat, and had this strike of genius to make fermented carrot salad, with the same seasonings as my favorite carrot salad. It works perfectly, and tastes quite delicious, nearly identical to the standard Moroccan carrot salad recipe that I adore, with the added bonus that it is chock full of beneficial probiotics, and much cheaper than any store bought probiotics.

I highly recommend this recipe.

And if fermenting scares you?

Well, then you can just add lemon juice or vinegar to taste instead of the water, reduce the salt, and put it straight in the fridge.

Lacto Fermented Moroccan Carrot Salad Recipe- Paleo, Dairy Free, and Delicious

6 medium carrots
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8-1/4 teaspoon hot pepper flakes (or leave out if you don't like things spicy)
1/4 cup fresh cilantro or parsley (can leave out if you don't have, or add 1-2 tablespoons dry)
1 1/2 teaspoons salt, separated
1/2 cup water
2 tablespoons olive oil

1. Grate your carrots.

2. Mince your garlic.

3. Add 1 teaspoon salt, the minced garlic, cumin, paprika, hot pepper flakes, and cilantro/parsley to your carrots, and mix it well.

4. Stuff it into a glass jar (I use a jar that contained 2.2 lbs of honey) and pour in 1/2 cup of water. Mix slightly, making sure the water settles down into the jar.

5. Sprinkle 1/2 teaspoon salt on top of the carrot mixture, not mixing it in.

6. Pour 2 tablespoons of olive oil into your mixture. Edited to add: This is super controversial in the fermenting world. I've heard from fermenters that I respect, that for health and safety reasons it is a good idea to put a layer of oil on top of your ferments, since it stops mold growth... and I've also heard that that is terrible advice and makes your ferment a breeding ground for botulism. You do your research and make your decision as you see fit. If you decide to do this oil free, just mix in the oil when it is finished fermenting. It won't change the flavor of the ferment.

7. Close your jar lightly.

8. Set on the counter/on a shelf for a few days. If it is warmer out (here it is currently really hot), it should be ready in 2-3 days, and if it is cooler, it may take up to a week or a week and a half to be ready. You know it is ready when it tastes sour, as if it contained lemon juice. This sourness is the lactic acid created by your helpful lacto-bacillus bacteria, also known as probiotics.

9. Mix it up, and serve immediately, or transfer to the fridge.


Have you ever fermented foods before? What have you fermented? Have you ever eaten Moroccan carrot salad before? Is it something you enjoy? 
Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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  1. I can guarantee not one food preservation authority will recommend the use of oil per your recipe. The science behind botulism is well published and you need to do proper diligence here! Clostridium botulinum needs these four criteria in order to multiply - the root vegetables provide the bacteria it's already there - then when you have a pH of 4.7 and up, temperature 38 to 122 Fahrenheit, low to no oxygen, and moisture...then you have set the breeding ground for botulism. One little piece of carrot or garlic pokes its little head into an oil bleb and you now have colonized Clostridium botulinum. You cannot always see it, smell it, taste it either..a silent killer.

    1. The conditions you just described are fulfilled with ALL lacto-fermentations which are anaerobic by nature

  2. I thought lacto fermenting needed whey or some with lactic acid?

  3. I'm interesting in trying this! I'm experienced with making DIY lacto-fermented sauerkraut, napa cabbage kimchi, and turnip kimchi (not to mention Kombucha), and am ready to try even more ferment-y goodness...!

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