Ginger Carrots: Makes 1 Quart
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Chelsea Green PublishingGinger Carrots: Makes 1 Quart
Uploaded by
Chelsea Green PublishingFer ments
GINGER CARROTS
Makes 1 quart
Several years ago at a Weston A. Price conference, I had the pleasure of hearing
Scott Grzybek of Zukay Live Foods speak about fermentation. His delightful
demonstration on how to make ginger carrots was revelatory, as I had been
spending a small fortune on them at the natural food store (no joke)! They are
one of my absolute favorite ferments: delicious as a snack for kids and beautiful on a crudit platter for guests. This recipe can be used with broccoli and
cauliflower as well.
In a bowl, thoroughly mix the carrot
sticks, ginger, salt, and starter culture.
Place in a quart-sized mason jar, and
fill with filtered water to the shoulder,
about 1 inch from the top. Shake the
jar a bit and make sure that the culture
and salt are evenly distributed. Place
on your counter, out of the sun, for 2
to 4 weeks. Store in the fridge.
46 carrots, peeled and cut into
matchsticks
2-inch piece of ginger or 2 cloves garlic,
sliced very thin
2 teaspoons sea salt
Starter culture (2 tablespoons whey, juice
from previous batch, or vegetable
starter culture from Cultures for Health;
see resources)
Filtered water
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