Lacto-fermented Ginger Carrots
Lacto-fermented Carrots are a great start to cultured veggies that both adults and children will like. This recipe has been adapted from Nourishing Traditions by Sally Fallon. As carrots have a higher sugar content than cabbage, this ferment does not keep as long as krauts do. We have found about 3-4 months is its shelf life.
- 1400g peeled and grated Carrots
- 2 tabs of finely grated ginger
- 2 tabs of sea salt
- Place all ingredients into a large bowl and toss to well combine.
- Gently massage carrots in fingers until juices run free when squeezed in your hand.
- Place handfuls of carrots into a clean jar and push down firmly with fist.
- Continue adding handfuls of carrots and pushing down firmly with first to ensure no air is amongst carrots. The juices of carrots will rise above them as you go.
- Stop when veggies are at shoulder of jar and are covered by liquid.
- Place lid on and cover sides of jar.
- Allow to ferment at room temperature for 3 days & then place in fridge.