Ginger Carrots

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

Ingredients:
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

Preparation:

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.