Thursday, February 23, 2012

Lacto-Fermented Ginger Carrots

Okay, so if you just can't get your head wrapped around the idea of making, or more likely eating, sauerkraut (or the Latin version, Cortido, that I shared a couple days ago) maybe this recipe might be something you'd be willing to try.

Many believe that this recipe is the best introduction to lacto-fermented vegetables.  The sweetness of the carrots neutralizes the acidity that some people just can't handle.  Lacto-Fermented Ginger Carrots go great with rich foods and spicy meats, but I like them as an additional side just with whatever is on the menu for the night.

Lacto-Fermented Ginger Carrots
  • 4 C organic carrots, peeled and shredded
  • 1 T ginger root, peeled and minced
  • 1 T sea salt
  • 4 T whey
  1. Mix grated carrots with minced ginger in non-reative (glass or ceramic) bowl.
  2. Add sea salt and whey.  Pound with wooden pounder or meat hammer to release juices.
  3. Pour into a wide-mouth quart jar.  Press down firmly to help release brine.  Be sure brine is covering vegetables.  The top of the carrots should be at least 1" below the top of the jar.
  4. Cover with lid.  Allow to sit in a warm dark place for a few days.  Check flavor.  When desired flavor is reached, refrigerate.


 from Nourishing Traditions by Sally Fallon

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