One of the recipes we make in our Fermented Vegetable Basics glass is Ginger Carrots. These are easy to make, delicious, and an excellent “starter” fermented veggie.
Yield: 1 quart
4 cups grated carrots, tightly packed (recommend organic; do not use “baby carrots)
1 T freshly grated ginger
1 T sea salt (not iodized)
4 T Whey – this is optional, omit and use TWICE the salt (2 T) if you don’t want to use whey
Mix all ingredients and massage with your hands until the juices release. Place in a quart-sized, wide mouth mason jar and press down firmly until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for at least 3 days before transferring to cold storage.