Cultured Ginger Carrots from Nourishing Traditions by Sally Fallon

CULTURED GINGER CARROTS

Makes 1 quart
4 cups grated carrots, tightly packed
1 tablespoon freshly grated ginger
1 scant tablespoon sea salt

These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.

In a bowl, mix all ingredients together. Massage or pound for a bit, then let set for a half-hour to draw the juices out. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or spoon until juices cover the carrots. If necessary, add filtered water. The top of the carrots should be at least 1 inch below the top of the jar, and submerged under the brine. Cover tightly and leave at room temperature about 3 days before transferring to cold storage. You can also slice the carrots like nickles or use little sliced carrot sticks. If using sliced or sticks, massage, don’t pound.