Gingered Carrots Recipe
Based on recipe in Nourishing Traditions by Sally Fallon and Mary Enig.
8 to 10 carrots, grated (enough for a quart)
1 teaspoon peeled and grated ginger root
1 tablespoon salt
4 tablespoons whey, optional (if you don’t use it, add 1 more tablespoon salt)
Water, if needed
Place carrots in bowl. Add ginger. Add salt and crush until juice is released. Add whey.
Pack tightly in clean quart jar, pushing under brine. If necessary, add enough water to cover carrots by 1 inch. Seal and place on gas lock. Allow to ferment for 5 to 9 days.
Read more: Learn more about fermenting vegetables in Preserving Vegetables With Lacto-Fermentation.
