Cultured Ginger Carrots

Cultured Ginger Carrots.jpg
  • Prep time:15 minutes (plus 3 days)
  • Cooking time:None
  • Recipe serves:Makes a wide mouth mason jar

What are cultured ginger carrots, you say? Well, they are the very first fermented vegetable that we ever made! They are very good, especially for the whole family… mild sweet tangy flavour that complement many dishes. When you ferment a vegetable you increase its nutritional value up to 100 times. The carrots are meant to be used as a condiment and totally divine served beside your evening meal or delish on top of cheese and crackers!! The ultimate ‘living’ fermented food!

Ingredients

  • 4 cups grated carrots, tightly packed (grate these fresh, from big (not baby) ORGANIC carrots
  • 2 teaspoons freshly grated root ginger
  • 4 teaspoons Himalayan pink salt or you can you only 2 teaspoons, and 
  • 1 teaspoon of probiotic powder (or use some of the juice/liquid as a starter from a previous batch

Method

  1. In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Its very important to ferment your veg in a sterilised environment to ensure you are only growing good bacteria - either by putting your jars through the dishwasher on a hot cycle or in a 40 degree oven for 10 minutes. Choose a wide mouth mason jar and press down firmly with a pounder or meat hammer 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 about 3 days before transferring to cold storage. It is ready to eat straight away but we recommend leaving it 6 weeks for best flavour and results.