fermented ginger carrots

We've been adding more homemade fermented food into our diets as much as we can. So far I've made sauerkraut, kimchi and this wonderful and child-friendly recipe- ginger carrots. It's perfect as a side dish or mixed in with a salad and filled with natural probiotic goodness. Exactly what we all need more of, especially Indigo with her allergies! The kids love a few teaspoons of this mixed with grated raw carrot, a touch of olive oil and some raisins- a sweet and sour salad. 


Adapted from Nourishing Traditions by Sally Fallon

Ginger Carrots

Ingredients
1 cup grated carrots
2 tsp fresh grated ginger
2 tsp sea salt
1 heaping tbsp whey 


Directions
Place all ingredients in a bowl and mix together to combine
Place them into a clean and sterilised jar and pound down (I used a honey stick) until the juices and whey cover the carrot completely
Leave out at room temperature for 3 days
After this time it is ready to eat and can be stored in the refrigerator for many months


The easiest way to get whey for fermenting is to put a cup or two or plain, whole fat (preferably organic with no additives preservatives flavourings etc) yoghurt into a muslin cloth which is placed on top of a fine sieve and to let the whey slowly drain out of the muslin, through the sieve and into a bowl. After a few hours and with a bit of help from you (gently squeezing) you'll be left with a yoghurt cream cheese in the cloth and whey in the bottom of the bowl you drained it into.

Do you want me to show you how to make your own yoghurt cream cheese and whey next week?