With some ferments it’s so hard to start out slowly. This is definitely one of them. Fermented Carrots & Ginger ~ YUMMY!!!! If you are not accustomed to eating fermented foods, this is a great one to start out with. The carrots give it a sweetness that a lot of ferments do not have, yet it’s still a little tart and salty at the same time. The small amount of ginger pleasantly stands out too!
4 cups grated carrots, tightly packed
1 Tbs freshly grated ginger
1 Tbs sea salt
4 Tbs whey
The directions are super simple: in a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.
We put ours in a Pickl-It and wrapped a towel around, as we do all our ferments, and let it sit out for 4 days.
Eat it as a side or mix into whatever food you would like. Just make sure to not cook it as you will kill all beneficial micro-organisms that you obtained in the fermenting process.
Enjoy! Let me know if you try it and what you think of it, I’d love to hear.
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