Fermented Carrots with Miso Walnut Dip Recipe

Make these veggie sticks and dip for a snack or next time you need an appetizer, they are tasty and good for your stomach health.

From The Cultured Club
July 2018

  • fermented-carrots
    Plan to ferment the carrots ahead of time if you are using them for an appetizer with the dip.
    Photo by GettyImages/ GMVozd
  • fermentation-recipes
    “The Cultured Club” by Dearbhla Reynolds, is filled with a variety of gut-friendly recipes.
    Courtesy of Countryman Press
  • fermented-carrots
  • fermentation-recipes

In The Cultured Club (Countryman Press, 2016) by Dearbhla Reynolds, readers will find fermentation techniques as well as recipes for sauerkrauts, kimchi, vegetable and fruit ferments, dairy and nut milk ferments and more. Dive into the unique and flavorful recipes and find something for everyone. This excerpt is located in “Vegetable Ferments.” 

I like to use activated nuts, which are simply nuts that I have soaked and then dehydrated to bring out their crispy, crunchy texture. If you don’t have a dehydrator, you can toast the nuts in the oven first to release the flavor and break down the phytic acid, which is the method that this recipe uses. Or you can skip this step entirely and just use four tablespoons of a good-quality shop-bought nut butter.

Makes 1 x 1/2-pint jar of miso dip


Veggie Sticks with Miso and Walnut Dip

  • 3 tablespoons blanched almonds
  • 3 tablespoons walnuts
  • 1/4 cup miso
  • 3 tablespoons warm filtered water
  • squeeze of lime juice
  • 1 to 2 teaspoons mirin (optional)
  • 1 jar of fermented carrot sticks (See below) to serve

 Carrot Sticks

  • 6 carrots, unpeeled and cut into sticks
  • 1 to 2 garlic cloves, smashed
  • 1 tablespoon chopped fresh dill
  • 2 percent brine solution (1 tablespoon sea salt dissolved in 4 cups filtered water)


Veggie Sticks with Miso and Walnut Dip

  1. Preheat the oven to 350°F.
  2. Spread the nuts in a pie plate and toast in the oven for eight minutes. Allow to cool, then grind in a mini food processor to a paste.
  3. In a medium bowl, mix the nut paste and miso with the water and lime juice to form a dip. If you’d like some extra sweetness, add the mirin.
  4. Serve with the fermented carrot sticks for dipping. The miso dip will keep in the fridge for three days.

Carrot Sticks

  1. Place the carrots, smashed garlic cloves, and fresh dill into a clean 1-quart jar. Packing them vertically is the most efficient way to get a tight pack in the jar.
  2. Cover with the 2 percent brine to within 1 inch of the top of the jar.
  3. Leave to ferment on the countertop for at least two weeks.
  4. Taste after this time and continue to ferment until you have achieved your desired flavor. Once you are happy with the taste and texture, you can dig in.
  5. Store in the fridge for up to six months once opened.

Reprinted with Permission from The Cultured Club and Published by Countryman Press.

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