Fermented Ginger Carrots

These fermented ginger carrots are the gateway to making and enjoying fermented foods. They are super easy to make and a delicious addition to countless dishes. We especially enjoy them mixed into chicken or tuna salads, on eggs and on meat dishes. Above all, they're an absoulutely essential addition to any rice bowl we make whether our protein is beef, pork, salmon, or tofu. 

Fresh Farmers market carrots and ginger root ready for making a batch of flavorful fermented ginger carrots.

Ingredients: 

4 cups grated carrots, tightly packed (you can sub ½ cup of carrots for turmeric root)

1 TBS grated, fresh ginger

1 TBS sea salt 

1 TBS of sea salt dissolved into 2 cups of filtered water

Instructions

1. Mix carrots, ginger, turmeric and 1 TBS salt in a bowl and pound with a wooden pounder or meat hammer to release juices. 

2. Place in a quart sized jar, top with brine and press down firmly to get rid of air bubbles. 

3. Keep pressing and adding brine until jar is full and carrots are submerged beneath brine. 

4. Cover tightly and store somewhere out of direct sunlight at room temp making sure to “burp” by opening jar and pressing out air bubbles at least twice a day.

5. Taste daily and transfer to fridge when it reaches desired flavor. This usually takes 3-5 days for me but will vary depending on season, temperature, and personal taste preference.

*IMPORTANT- Unscrew lid to release bubbles a couple times a day until transferring to fridge. The gasses from fermentation can build up and cause too much pressure on glass. Alternatively, you can purchase an airlock to fit your canning jars. 

Notes:

If it tastes too salty, you can soak a portion in cold water for a few minutes before eating. 

It is important for the veggies to stay submerged beneath the brine so that they do not grow mold. If your ferment develops a foul smell or grows mold, discard and do not eat.