Fermented ginger carrots supply the perfect marriage between sweet, citrus carrots and tangy ginger, I love this combination and it’s perfect paired with a crisp salad on a summer day.
Really simple to make, the liquids release really easily from the carrots as they start to produce lactobacillus, the sour tasting lacto-fermented form of bacteria. Fermented foods are full of probiotic goodness giving you abundant health but most of all it tastes really delicious and like sauerkraut is a really simple way to start.
If you don’t like ginger you can leave it out or interchange it with some garlic or a freshly grated apple.
- 1 large bag of carrots
- 1 cm root of fresh ginger
- Juice and zest of half an organge
- 1 tablespoon of natural salt
- Either 2 tablespoons of whey or an extra 1 tablespoon of salt
- 1 litre mason jar
- Grate the carrot using the large grate on your standard grater
- Peel the ginger to remove the outer skin and use the fine grater to grate the ginger finely
- Grate half an orange and squeeze the juice.
- Add the ingredients into a bowl and sprinkle with sea salt and / or you whey is using
- Kneed and squeeze the carrot and ginger in a bowl to release the natural juices from the vegetables
- Push the carrots and ginger into a mason jar and press down firmly
- Keep pushing until the juice rises above the carrots then close the lid and leave to ferment for 3 days