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.
Read more: Learn more about fermenting vegetables in Preserving Vegetables With Lacto-Fermentation.
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