Fermented Vegetables & Fruits
Follow the Whey to Ginger Carrot Land…
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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