Fermented carrots with ginger

This recipe is best to start my first experiments in fermentation (pickling): because of the simplicity of the recipe, and not really specific taste changes.

The carrot becomes sour-spicy, wasting sweetness, and can be a good side dish, salad component or sandwich.

We need:

  • 4 cups grated raw carrots;
  • 1 tablespoon grated root ginger
  • 1 tbsp sea salt
  • 4 tbsp whey or one scoop of sea salt

In a large bowl, mix the sliced carrots and ginger and a little remember to drain juice.

Salt dissolve in 1 liter of water.

Tightly place the carrots in a jar, cover with brine and press load.

Leave in a warm place for 3 days.

The brine is turbid and bubbles appear.

Move the jar in the fridge.

Bon appetit!

A recipe from Sally Fallon, Mary G. Enig Nourishing Traditions Sandor Ellix Katz Wild Fermentation

Source: brukva.net


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