Tuesday, January 11, 2011

Fermented Ginger Carrots

My first experience with fermented veggies. And YUM, I will be making these again, as well as trying out some other kinds of ferments.
I used:
2 c of grated carrots, tightly packed
1/2 T of freshly grated ginger
1 T sea salt
Mix all ingredients, and press or pound to release the juices. Put in a mason jar, and press until the juices cover the carrots. Leave at least an inch at the top of the jar. Cover tightly, and leave at room temp for about 3 days. Then put in cold storage or the top shelf of the fridge. I have especially liked eating them with black beans and eggs. They have greatly improved my digestion of beans ;)

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