Fermented Vegetables & Fruits

Follow the Whey to Ginger Carrot Land…

Posted on December 10, 2009. Filed under: Fermented Vegetables & Fruits | Tags: , , , , |

I was able to use the whey that I made yesterday to make ginger carrots today!  What are ginger carrots, you say?  Well they are the very first fermented vegetable that I ever made!  And they are very good… mild sweet tangy flavor that complement many dishes.  The carrots are meant to be used as a condiment of sorts (like sauerkraut), and contain a lot of beneficial bacteria that aids in digestion.  That is why these are great to eat with meat.  I have even made a quick snack of ginger carrots and a piece of cheese and maybe a cracker or two… tasty!  The ultimate ‘fast’ food!

Ginger Carrots

Rating: ? forks (key)

Need to wait 3 days until the carrots are ready before the family tastes them!  Stay tuned…

Difficulty:

Easy

Page in NT: 95

Yield:

1 quart

Ingredients:

4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)

1 T freshly grated ginger

1 T sea salt

4 T Whey

Preparation:

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

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