I’m such a huge fan of fermented foods and I always want to share my love for them with others. I thought this recipe would be ideal as it’s a great one for those unsure what to think about the end result of the fermentation process.
I know when I first started experimenting with fermented food the idea of allowing something to sit out and accumulate bacteria just seemed counter intuitive. What I’ve learned is that it’s actually quite the opposite. These foods have been around for thousands of years and have brought vibrant health to many.
I believe that lasting health starts from the inside and works it’s way –> outward but we have built a culture that is more focused solely on the the outside. Foods based on quantity only, lotions and creams touted as the panacea to improved skin, isolated gym movements to increase muscle size and tone with disregard to function. This distorted view of what is considered healthy has left many like myself realizing that it’s anything but lasting.
Health is created from the inside and is represented on the outside. Fermented foods are at the core of that by improving the very basics of digestive function allowing all other bodily processes to benefit in return.
Now to the good stuff. If you’re a veteran to fermented foods or just starting out this recipe will surely appeal to all.
*Fermented Ginger Carrots
Makes 1 quart
4 cups grated organic carrots, tightly packed
1 tablespoon freshly grated organic ginger
1 tablespoon of sea salt
4 tablespoons whey (if not available add an additional 1 tablespoon sea salt)
In a bowl, mix all ingredients by crushing and pressing together to release juices. Using a quart sized mason jar press down firmly into the jar all ingredients until there is enough juice to cover the carrots. The top of the carrots should be at least an inch below the top to allow for air. Cover tightly and leave at room temperature about 3 days before transferring to the fridge.
Fermented foods get better with age and this should last at least 6 months in cold storage.
Enjoy with spicy foods, meats, soups and salads. This one is extremely versatile. I personally shoot to consume some type of fermented food at least once daily.
Please take a picture and post here. I would love to see your creations!
Brian Johnson
*adapted from Nourishing Traditions
