Ginger Carrots
timeframe: 7 days or longer
The whey in this recipe turbocharges the fermentation process and can lead to exploding lids if not off-gassed. Open the jar over the sink in case a bubbly volcano of carrots blows the lid off. Lots of pressure—and flavor—in this one.
Ingredients
- 4 cups grated carrots
- 1 tbsp grated ginger
- 1 tbsp sea salt
- 4 tbsp whey
Supplies
- large mixing bowl
- quart mason jar
- hand grater or food processor
- canning funnel (optional)
Method
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Grate carrots and ginger.
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Mix ingredients together and press into the jar till the juices rise above the carrots. Release pressure from the jar daily during first week of fermentation.
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Once fermentation slows after about a week, store in a cool place. Enjoy!