Ginger Carrots (Lacto-fermented)

  • 2+ pounds carrots, grated
  • 1 TBSP fresh ginger, minced
  • 1 TBSP sea salt
  • 1/4 cup whey (liquid drained from plain yogurt with live active cultures)

In a bowl mix carrots, ginger, salt and cabbage or whey (if using) and pound or massage using clean hands for 5 minutes until you see lots of juices.  Pack into a wide-mouth quart jar, leaving more than one inch of head room from the top.  Press down with spoon or pounder until you see juices around the top.  Put lid on tightly, label, and leave out at room temperature for at least 48 hours up to a week or so.***  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!