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.
Lacto-fermented Ginger Carrots
2014-11-22 22:26:23
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.
Ingredients
- 1400g peeled and grated Carrots
- 2 tabs of finely grated ginger
- 2 tabs of sea salt
Instructions
- 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.
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"Pinkfarm” has been created by 2 friends on a real food journey; learning, sharing, creating, inspiring and challenging politically correct nutrition. A country girl living on a farm on the beautiful Atherton Tablelands with a bustling house of 5 children and a city girl living in a metro Sydney townhouse with 1 beautiful son.
