Lacto-fermented Ginger Carrots

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.

Lacto-fermented Ginger Carrots
This recipe has been adapted from Nourishing Traditions by Sally Fallon. Lacto-fermented carrots are a great start to cultured veggies that both adults and children will like. This quantity will make a 1.5L jar.
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Ingredients
  1. 1400g peeled and grated Carrots
  2. 2 tabs of finely grated ginger
  3. 2 tabs of sea salt
Instructions
  1. Place all ingredients into a large bowl and toss to well combine.
  2. Gently massage carrots in fingers until juices run free when squeezed in your hand.
  3. Place handfuls of carrots into a clean jar and push down firmly with fist.
  4. 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.
  5. Stop when veggies are at shoulder of jar and are covered by liquid.
  6. Place lid on and cover sides of jar.
  7. Allow to ferment at room temperature for 3 days & then place in fridge.
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